This might be my favorite of all the chilies we've ever made. That's saying a lot because we make chili quite often in the winter & Matt really has a way with it.
This chili just has lots of flavor without being hot (of course Matt added hot sauce to his bowl). I've never used poblano chiles before but I really loved its mild taste. For the corn we used MN sweet corn that I had frozen when it was in season last year. Really, it had the most incredible sweetness & crispness that played well with the other more savory seasonings.
You can serve this chili with any of your favorite toppings. Matt liked it with some mild grated cheese, like Monterey Jack. I liked it with a scoop of plain yogurt (my substitute for sour cream) because it added just a touch of tartness.
Chicken, Black Bean & Corn Chili
1 c dried black beans
2 T olive oil
1 T cumin seeds
2 T chili powder
1 large onion, chopped
2 cloves garlic, minced
1 poblano chile, seeded & chopped
2 T tomato paste
20-oz canned fired roasted diced tomatoes (not really exact we used about a can & a half because we had some leftovers. You could just use one can & add more chicken broth if the chili seems dry)
2 c cooked chicken, chopped
2 c chicken broth
1 c fresh or frozen corn
Put the beans & 3 cups water in a saucepan & bring to a boil. Boil for 2 minutes. Remove from heat, cover & let sit for 1 hour. Bring back to a boil, cover, reduce heat & simmer for 1 hour or until beans are almost tender. Add more water if needed during simmering. Drain & set aside.
In a large soup pot or Dutch oven heat the olive oil over medium-high heat. Add the cumin seeds & chili powder. Cook while stirring for about a minute. Add the onion, garlic & poblano & cook until the onion is translucent. Add the tomato paste & stir for about a minute. Add the beans, tomatoes, chicken & chicken broth. Bring to a boil. Turn the heat down to simmer & allow to cook for 30 minutes.
Stir in the corn & cooked until the corn is hot. Serve with your favorite chili toppings.
5 - 6 servings