Healthy family: chicken and corn chili

  • Updated: October 2, 2013 - 12:34 PM

Chicken and Corn Chili with Roasted Poblanos √

Serves 6.

Hearty, healthy and filled with the flavors of late summer and early fall, this quick and easy chili is a crowd-pleaser you’ll turn to time and time again. It’s easy to double the recipe and freeze it, too. From Meredith Deeds.

• 2 poblano chiles

• 2 tsp. vegetable oil

• 1 c. chopped onion

• 3 garlic cloves, minced

• 2 tsp. ground cumin

• 1 1/2 tsp. dried oregano

• 1 1/2 tsp. ground coriander

• 1/4 tsp. cayenne

• 1 large tomato, diced

• 2 c. low-sodium chicken broth

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 3 c. shredded cooked chicken

2 c. fresh corn kernels (cut from about 3 ears of corn), including the pulp scraped from the cobs

2 (16-oz.) cans pinto beans, drained and rinsed

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