Green peppers fall in my Vegetable Achilles’ Heel category. I don’t know what to do with them in large quantities. Everyone says stuff them, but the thought of it makes me tired, particularly if I have a lot of them and they’re oddly shaped, which was the case last week. Stuffing doesn’t temper their bitterness much, either, which I prefer completely melded with a few other flavors.
Faced with a drawer full of about-to-wither peppers and still-firm green tomatoes, I turned to a chicken chili recipe from The Kitchn and adapted it to fit ingredients on hand.
Between the lime juice and the green tomatoes, there’s plenty of tang to balance the peppers. A bright, citrus-tinged soup is a nice change in the fall.
It’s healthy too, but if you’re in comfort food mode, add some sour cream and crushed tortilla chips.
Chicken Chili with Green Tomatoes & Roasted Peppers (Adapted from The Kitchn)
- 6-8 peppers, a mix of green and poblano, halved and de-seeded
- 8 cloves garlic, chopped
- 3 large onions, chopped
- 2 lb boneless skinless chicken breast, cut into bite-sized pieces
- 6-8 green tomatoes, chopped
- ¼ cup corn meal
- 24 oz chicken broth
- 2 tablespoons olive oil
- 2 tablespoons chipotle sauce (or 2 tbsp ground chipotle pepper)
- 2 tablespoon smoked paprika
- 1 tablespoon red pepper flakes
- 2 tbsp chili powder
- 2 teaspoon cumin
- Juice of 1 lime, plus more for garnish
- Cilantro, or parsley, chopped for garnish
In a bowl or bag, marinate the cubed chicken in the lime juice, cumin and chipotle sauce for 20 minutes.
Meanwhile, broil the peppers, cut side down, in the oven until the skin begins to blacken and blister, turning occasionally. (If your broiler is broken, like mine, roast them at 500 degrees, turning occasionally, or use kitchen tongs to hold them over a gas flame.) Set peppers aside to cool. Once cooled, use a towel to remove the skins. I’m not picky about removing every bit of skin. Chop the peppers. I like a coarse, chunky chop for chili.
Heat a large soup pot and add the olive oil when hot. Saute the onion, red pepper flakes and garlic until the onion is softens and is translucent. Add the chicken, cumin, chili powder and smoked paprika. Saute until the chicken is white on all sides but not cooked through (about 5 minutes depending on the size of the chunks).
Stir in the green and roasted peppers. Add the chicken broth and corn meal. Cook covered for 15 minutes, then remove cover and continue to simmer until the soup thickens to the desired degree.
Garnish with a squeeze of lime juice, a dollop of sour cream and chopped cilantro or parsley.