A big helping of this healthy Southwestern chili is the epitome of comfort. Chicken pieces are simmered with spicy jalapeños, poblanos, and red onion, then shredded and added back to the pot for a deep, developed chicken flavor. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Crumble some homemade tortilla chips over a heaping bowlful. Serve with our Jalapeño Poppers or Poblano Pepper recipe.
Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.
The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.
This dish was featured as part of our photo gallery of chili recipes.
We also recommend our easy spicy ground turkey chili recipe.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...