Poblano chicken chili

Winner, winner chicken dinner. That's what this bad boy of a recipe right here is, take my word for it.

Well I guess it's only a winner if you like your food spicy as shit like I do. But I suppose you could always mellow it out a tad if you don't.

I like it because it is way lighter than regular old chili (which I still happen to love thank you very much) and it is just a little different.

You Will Need:

(makes about 8-10 servings of chili)

-2 poblano peppers
-1 jalapeno pepper
-2 cans chicken broth (I use low sodium organic cuz I'm a dirty hippie)
-2 cans great northern beans
-1 can corn
-1 can diced tomatoes (read the back if you are clean eatin yo, some tomatoes have weird shit in them)
-1 package ground chicken
-3 cloves garlic
-1 small onion
-cumin
-chili powder
-salt and peppa

Directions:

-Pre-heat oven to 350.

-In a large pot begin browning your chicken in a little olive oil. Add in your diced onion and diced jalapeno.

-While that is cooking, place your poblanos on a sheet pan drizzled with a dab of oil. Stick them in the over and roast for 20-30 minutes (I flipped the little suckers once)

-Add chopped garlic to your chicken. Season with salt and pepper, and about 2 tsps each of cumin and chili powder.

-When the chicken is cooked add in your broth, tomato, drained beans and corn.

-Once the peppers are nicely roasted (they will be a little black) remove the tops and seeds and chop them finely. Add them to the pot and simmer for an hour or so.

I hooked manfriend up with a cheese quesadilla to accompany his chili. I decided to skip it because we only had flour tortillas and I just can't get down with those, corn is the way to go.