Name: Shredded Chicken and White Bean Chili with Roasted Poblanos
Ingredients: 1 tablespoon olive oil; Salt and freshly ground black pepper; 1 clove garlic, chopped; 4 large poblano chiles, roasted, peeled, and seeded (see Note), then diced (about 1¼ cups/230 g); ½ teaspoon ground cumin; 1½ pounds (680 g) boneless, skinless chicken breasts, cut into large chunks; 4 cups (960 ml) chicken or turkey stock; 1 cup (210 g) dried navy beans; 3 scallions, sliced; ½ onion, diced; Juice of ½ lime; ½ cup (20 g) chopped fresh cilantro, or 1 cup (30 g) finely chopped spinach

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

When poblanos are in season, roast a bunch of them at a time, peel and chop them, then put them in the freezer so you can just pop them—still frozen is fine—into stews like this one.

Ingredients

1 tablespoon olive oil
½ onion, diced
Salt and freshly ground black pepper

Method

Morning

In a skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cumin and stir for 1 minute. Pour in ½ cup