20-Minute Chicken, Poblano and Hominy Chili

chili in bowl topped with cheese
Makes 4
Prep 10 m
Cook 20 m



  1. 1 of 2 Heat oil in a medium Dutch oven over medium-high. Add the onion, poblano, garlic, chicken and 1/2 tsp salt and cook until chicken is cooked through, about 5 minutes. Stir in the chili powder and tomato paste; cook, stirring, until fragrant and darkened, about 5 minutes.
  2. 2 of 2 Stir in the broth, chipotle, hominy and remaining 1 tsp salt, and mix well. Simmer 10 minutes, stirring occasionally, adjusting heat if needed. Serve topped with pepper jack if desired. Makes 5 cups.
Nutrition Information for 20-Minute Chicken, Poblano and Hominy Chili
Servings Per Recipe: 4
Per Serving: 24 g pro., 1695 mg sodium, 6 g fiber, 11 g sugar, 4 g sat. fat, 29 g carb., 360 kcal cal., 17 g Fat, total