Roasted Poblano Chicken Chili

Roasted Poblano Chicken Chili

INGREDIENTS

1. 
   

2. 1 onion, chopped

3. 1 tsp. olive oil or spray

4. 2 garlic cloves

5. 1 ¼ pounds ground chicken or turkey (WHITE MEAT; 99% LEAN)

6. 1/2 tsp. pink himalayan salt

7. 1 ¼ teaspoon ground cumin

8. 1 ¼ teaspoon ground coriander

9. 1 poblano chili, roasted

10. 32 ounces chicken broth or stock, low-sodium (homemade)

11. MORE FIBER OPTION: 1 can cannellini beans, rinsed and drained

12. HIGHER CARB: 1 large sweet potato, cut into cubes

INSTRUCTIONS

1. Roast poblano over gas burner or under the broil until blackened on all sides. Transfer to a bowl and cover with plastic wrap, let sit for 15 minutes. Peel and seed pepper; roughly chop. In the bottom of a food processor, pulse poblano and 1 cup chicken stock until peppers are completely pureed.

2. In a large dutch oven. Heat olive oil (spray) over medium-high heat. Brown chicken. Add onion, garlic, cumin, salt and ground coriander. Add sweet potatoes and/or beans if wanted!

3. Cover with pureed pepper and chicken stock.

4. Bring to a boil and reduce to a simmer for 20 minutes. Serve with shredded white cheese if desired, cilantro and chopped onion.