Shelter In Place Chili Recipe

For those poblano chili fans, this is the chili recipe for you. You must roast the poblanos! That is where the flavor comes in. It’s not too spicy and adds a ton of flavor to the chili. This recipe was inspired by a vegetarian chili in the Moosewood Cookbook. One of my favorite cookbooks, it’s literally in tatters but I always have it on hand in my kitchen for inspiration and ideas like this deliciously scrumptious Mexican stew. Happy chopping! Don’t forget to wash your hands!

Ingredients:

• 1 - 14 oz. can of Black Beans (or soak and cook your own, give yourself an extra day)

• 3 TBSP Olive or Avocado Oil

• 4 Cloves Garlic Minced

• 1 Large Yellow Onion Chopped

• 1 Cup Celery Diced

• 1/2 Cup Chopped Carrot

• 2 Poblano Chilis Roasted, Peeled, Chopped (instructions below)

• 2 - 10 oz cans of chopped tomatoes with green chilis

• 1 1/2 Cups of Shredded Rotisserie Chicken (or roast and shred a large chicken breast)

• Juice of 1/2 Lime plus more for serving

• 1/2 Cup Chopped Cilantro (optional if you don’t love cilantro, try parsley)

• 1 tsp Ground Cumin

• 1 tsp Dried Basil

• 1 - 2 tsp Chili Powder

• Salt and Pepper

• 1 Cup Chicken Broth (or water will work if you don’t have broth)

• 3 TBSP Red Wine (plus more for drinking while cooking)

• dash of Cayenne Pepper (more to taste)

• Plain Yogurt for topping. I used Greek style which was perfect.

Begin by roasting the poblanos on High Broil in the oven. Rotating every few minutes so it’s charred black on all sides. This should take between 15 - 20 minutes, watch it closely to avoid a fire drill. Remove from the broiler and put it into a bowl. Cover with foil for about 15 minutes. Put chilis under running water and skin will wash off along with the stems and seeds. Chop along with the other veggies and set aside.

Heat in a large pot with a cover of about 3 TBSP of oil. Saute onion and garlic until soft, add the veggies and spices. Stir to combine. Add the beans, chicken, broth, tomatoes, and cilantro. Stir to combine. Add the wine and the cayenne pepper. Continue to cook for about 20 minutes so flavors can meld.

Serve with a dollop of yogurt, cheddar cheese, and more cilantro if you like.