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Favorite Green Chicken Chili

  • Total Time: 50 minutes
  • Yield: Serves 4 1x


  • 1 green bell pepper
  • 4 small poblano peppers
  • 3 tablespoons olive oil
  • 1 pound ground chicken
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 8 ounces canned green chiles (do not drain)
  • 15 ounces canned white beans (do not drain)
  • 3-4 cups chicken stock
  • salt, as needed


  1. Preheat the broiler to high. Arrange the bell pepper and poblano peppers whole on a baking sheet. Broil for about 5 minutes on each side, turning occasionally, until charred and blackened on the outside.
  2. Remove the peppers to a bowl and cover with plastic wrap. When cool enough to handle, remove the skins and seeds/stems/ribs from the peppers. Chop the peppers and use for the chili.
  3. When the peppers are roasted, make the chili. Preheat a soup pot to medium-high heat with the olive oil. When hot, add the chicken and cook, breaking up with a spoon as you go, for about 7 minutes. Add the onion, garlic, and cumin with a sprinkle of salt. Stir to combine, and let the onion cook for about 3 minutes until soft.
  4. Add the remaining ingredients to the pot: white beans and green chiles (not drained), roasted peppers, and stock. Stir to combine and taste; add several more pinches of salt to your preferences.
  5. This chili is mild; feel free to add more cumin or some hot sauce if you'd like.
  6. Let the chili simmer for 10-15 minutes, then serve with any toppings you like. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes