Rosemary Chicken Chili with Red Kidney Beans and Roasted Poblanos

Rosemary Chicken Chili with Red Kidney Beans and Roasted Poblanos

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Rosemary Chicken Chili with Red Kidney Beans and Roasted Poblanos

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White chicken chili is a very contemporary creation, designed to lighten up the beefy original. Serve the chili with corn tortillas and chilled Mexican beer, for a great cold weather supper.

Nutrition Facts per Serving:

Calories: 431 Fat, Total: 10g Carbohydrates, Total: 21g
Cholesterol: 132mg Sodium: 350mg Protein: 63g
Fiber: 6g % Cal. from Fat: 21% % Cal. from Carbs: 19% Tip: This chili tastes best made at least a day ahead. To rewarm, heat slowly at a low temperature on the stove or better yet, use a crock pot. Gently reheat the chili in the morning and when you return home from work, the chili will be hot.

Rival 5-qt. Round Programmable Crock-Pot, White


  • 4 pounds bone-in chicken breast halves, thighs and drumsticks
  • 9 cups (about) canned reduced-sodium chicken broth
  • 8 medium (about 1 1/2 pounds) fresh poblano chiles (see Note)
  • 3 tablespoons olive oil
  • 4 cups finely chopped onions (from about 2 large)
  • 8 garlic cloves, peeled, finely chopped
  • 2 fresh jalapeno chiles, stemmed, finely chopped
  • 1 medium-large russet potato, peeled, finely chopped
  • 4 cups cooked red kidney beans, from
  • about 1 1/2 cups dried (see Bean Know-How)
  • 1 tablespoon finely chopped fresh rosemary


  • 1 Arrange chicken pieces in single layer in large deep skillet. Add enough broth (about 8 cups) to just cover chicken. Bring to simmer over medium heat. Cover partially and cook until chicken is just cooked, turing chicken once, about 40 minutes. Cool chicken in broth.
  • 2 Transfer chicken to cutting board. Strain poaching broth into 8-cup glass measuring cup. Spoon fat off top of broth. Add enough remaining canned broth to equal 8 cups broth total.
  • 3 Remove skin, bones and cartilage from chicken. Cut chicken into 1/2-inch chunks. Cover and refrigerate chicken pieces.
  • 4 Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper. Cut chiles lengthwise into 1/2-inch strips.
  • 5 Heat oil in large heavy enameled cast-iron Dutch oven over medium heat. Add onions, garlic and jalapeno chiles. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Add reserved 8-cups broth. Stir in 1 teaspoon salt. Bring to simmer. Cover partially and simmer gently for flavors to blend, stirring occasionally, about 30 minutes.
  • 6 Add potatoes and roasted poblano chiles. Cover and simmer until potatoes are almost tender, about 15 minutes. Add reserved chicken pieces and beans. Simmer until heated through, about 5 minutes. Stir in the rosemary. Season to taste with salt and pepper.
  • 7 DO-AHEAD TIP: For best flavor, try to make the chili at least 1 day in advance. Cool to room temperature, cover and refrigerate for up to 2 days. To serve, re-warm gently over low heat until hot.
  • 8 NOTE: Poblanos are a distinctively flavorful and meaty Mexican chile. The name is sometimes misapplied (especially in California) to the Anaheim or New Mexico long green chile. Be sure you are buying the right one. Poblano heat varies. Taste a few strips of the roasted chiles, and if yours seem particularly spicy, you may wish to omit the jalapenos.


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