Chicken and Roasted Poblano Chili

Tom came home one day and announced that he wanted to make this chili (from SFGate). He ended up making it in the crockpot with frozen chicken breasts, and it turned out very good.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 1/2 teaspoons dried oregano
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried crushed red pepper
• 1/2 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 3 14.5-ounce cans cannellini beans, drained and rinsed, 1 cup set aside
• 1 1/2 cups chicken broth
• 3/4 pound poblano chiles (about 3 large), roasted, peeled and seeded, and cut into medium dice
• 1/4 cup heavy cream
• -- Chopped green onions for garnish
• -- Chopped cilantro for garnish (optional)
• -- Grated cheddar cheese, for garnish
• -- Sour cream, for garnish

Instructions: Heat oil in a large Dutch oven or stockpot over medium heat. Add onion, garlic, and all of the spices. Saute until onion has softened and spices are incorporated, about 5 minutes. Remove onion mixture to a bowl and set aside.

Season chicken with salt and pepper and add to the empty pot. Saute until mostly cooked through and white on all sides, about 5-7 minutes. Add the onion mixture back in and stir to combine.

In a blender, puree the 1 cup of beans that you have set aside with 1/2 cup of the chicken broth. Add the remaining broth, pureed beans, whole beans, chiles and cream to the pot. Cook for about 20 minutes, until chicken is tender. Season to taste.

Serve with chopped green onions, cilantro (if using), cheese and sour cream to pass at the table.

Per serving: 378 calories, 27 g protein, 39 g carbohydrate, 12 g fat (4 g saturated), 67 mg cholesterol, 699 mg sodium, 10 g fiber.