Gramps' Recipes
Poblano Chicken Chili

Poblano Chicken Chili

Chili & Soups
Estimated 8 servings • about 1½ cups
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Ingredients

  • 2 Lbs Chicken Breast Cut into 1 inch cubes
  • 1 Lbs Poblano chilies Roasted, seeded, skinned, and Chopped to ½ inch squares
  • 1 Large Shallot Peeled and sliced
  • 4 (14-ounce) cans Pinto Beans Rinsed and Drained
  • 2 (14-ounce) cans Diced Tomatoes With Juice
  • 4 Tbsp Unsweetened cocoa
  • 2 Tbsp Chili powder
  • 1 Tsp Garlic Powder
  • 1 Cup Honey
  • 4 Cups Water
  • 1 Tbsp Cornstarch

Directions

  1. Brown the Chicken & Shallot

    Brown Chicken with shallot in skillet

  2. Assemble the Chili

    Transfer all ingredients except cornstarch and 1 Cup water to Crockpot

  3. Slow-Cook the Chili

    Cook for 4 hours on high.

  4. Prepare the Cornstarch Slurry

    After the third hour mix cornstarch and remaining Cup of water until consistent

  5. Thicken the Chili

    Stir cornstarch mixture in to Crockpot

Approximate Nutrition — Per Serving

NutritionAmount
Calories~370
Protein~38 g
Total carbohydrates~45 g
Fiber~3 g
Net carbohydrates~41 g
Fat~4 g
Saturated fat~1 g

Estimated from the listed ingredients. Assumes about 8 servings (about 1½ cups).