Poblano Chicken Chili

Poblano chicken chili

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This cozy chili can be made a day in advance – just warm it up slowly on the stovetop when you’re ready to serve it. It’s packed full of veggies, beans, and chicken – perfect for a cold night.


  • 4 slices of bacon, sliced into 1/2-inch pieces
  • 1 pound boneless skinless chicken breast, seasoned with salt on both sides
  • 1 cup diced red onion
  • 4 tsp chopped garlic
  • 1 cup diced poblano pepper
  • 1 cup diced red bell pepper
  • 1 jalapeno, diced
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 8 oz Mexican-style beer
  • 32 oz chicken stock
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 tbsp chopped cilantro
  • Juice of 1 lime


  1. In a large pot, cook the bacon over medium-low heat until it starts to release its fat, about five minutes or so. Push the bacon away from the middle of the pot and adjust the heat to medium. Add the chicken and cook it until its browned on both sides and cooked through. Transfer the chicken to a plate.
  2. Add the onion, garlic, poblano pepper, red bell pepper, and jalapeno to the pan. Cook the vegetables, stirring frequently, until they’ve released their moisture, about ten minutes. Pour the beer in the pot and stir, scraping up the browned bits off the bottom of the pot. Add the chicken stock and bring the pot to a boil and then reduce the heat to maintain a strong simmer. Shred the chicken, add it to the pot and simmer for thirty minutes.
  3. Once the chili has simmered for thirty minutes add the kidney beans. Stir and bring the pot back to a simmer and let it all cook together for another fifteen to twenty minutes. Add the cilantro and lime juice and serve.


Keywords: poblano chicken chili