Add 1 tablespoon olive oil to an 8-quart stockpot over medium-high heat. Saute poblano peppers until softened, about 6 minutes. Place peppers in a blender and puree until smooth. Set aside.
Packed with heat, this chili contains three different types of green peppers. If you're looking to reduce the heat, remove the seeds and the pith from the poblano and jalapeno peppers.
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil, divided|
|2 poblano peppers, diced|
|1 large yellow onion, diced|
|2 clove(s) garlic, minced|
|1 medium green bell pepper, seeded and diced|
|1 fresh jalapeno, diced|
|1 (32-oz.) pkg. Hy-Vee 33%-reduced-sodium chicken broth|
|1 ½ tsp. Hy-Vee dried oregano leaves|
|1 tsp. Hy-Vee ground cumin|
|1 tsp. ground coriander|
|1 Hy-Vee rotisserie chicken, deboned and shredded|
|2 (15-oz.) cans Hy-Vee great northern beans, drained and rinsed|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- 8-quart stockpot
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
In the same pan, saute 1 tablespoon olive oil over medium heat. Add onion, garlic, green pepper, and jalapeno. Saute until softened, about 8 minutes. Add chicken stock, oregano, cumin, and corriander. Simmer, uncovered, 10 minutes.
Add shredded chicken, poblano pepper puree, and beans; heat through. Season, to taste, with salt and pepper.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 620mg
- Total Carbohydrates: 24g
- Protein: 12g