- Prep time:
- Total time:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 poblano chiles, seeded and diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt plus more if needed
- 2 teaspoons chili powder
- 1/4 teaspoon ground cinnamon
- Pinch cayenne
- Pinch clove
- Freshly ground black pepper
- 1 lb ground chicken
- 2 cups chicken broth plus more if necessary
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 ears corn, kernels cut from cob or about 1 cup/120 ml frozen
- 1/2 cup sour cream, plus more if desired
- 1/2 cup Cotija or Farmer’s cheese, crumbled
- 2 tablespoons minced cilantro
Heat a large skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion and poblano chili and sauté them for about 2 minutes or until they begin to soften. Add the garlic, ground spices and chicken, breaking it up as it cooks for about 2 minutes or until the chicken is no longer pink. Add the chicken broth and cannellini beans and mash the beans with the back of a fork to thicken it. Reduce the heat to low and simmer the chili for about 5 minutes. If the pan gets dry add more broth or water. Add the corn and stir in the sour cream. Taste and add more salt, pepper or chili powder if it needs it.
Ladle the chili into shallow heated bowls and top it with the Cotija cheese and minced cilantro.
Extra Hungry? One word…salty corn chips. Whether you crumble them in the bowl or use them as a spoon to scoop the chili like salsa, it’s so good.
In the glass: If you’re feeling red, try a bottle of light and dry Joseph Drouhin Beaujolais-Villages or, for the white lovers, a Chablis from the same producer would do just as well. Then, there’s always your favorite beer if you long for a tall cool one.
Recipe created by Carla Snyder