Chicken and Roasted Poblano Chili

Ingredients

• 10 ounce apple juice 
• 1 slices lime wedges 
• 2  bay leaves 
• 14.5 ounce canned tomatoes diced canned
• 28 ounce chicken broth canned
• 1 tablespoon chili powder 
• 0.5 teaspoon marjoram dried
• 1 teaspoon fennel bulb dried
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic clove minced
• 2 teaspoons ground cumin 
• 30 ounce cannellini beans rinsed drained canned (or combination)
• 2 tablespoons olive oil divided
• 0.5 teaspoon pepper freshly ground plus more to taste
• 2  poblano pepper 
• 2 teaspoons sea salt plus more to taste
• 4 cups chicken shredded cooked
• 1 large onion yellow chopped

Equipment

• baking sheet
• sauce pan
• oven
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 50
2. Line a rimmed baking sheet with foil; add poblano chiles, and coat with 1 teaspoon olive oil. Roast at 500 for 15 to 20 minutes or until peppers look blistered, turning several times.
3. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
4. Heat remaining 2 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring often, 10 minutes or until onion is tender.
5. Add garlic, and cook, stirring constantly, about 1 minute. Stir in chili powder and next 5 ingredients.
6. Add chopped poblanos. Cook, stirring constantly, for about 2 minutes. Stir in apple juice, broth, and tomatoes. Bring to a low boil over medium-high heat, and reduce heat to low. Simmer, uncovered, about 30 minutes, stirring occasionally.
7. Add bay leaves, beans, and chicken, and cook 10 minutes more, stirring occasionally.
8. Remove bay leaves, and stir in cilantro; season with additional salt and pepper, if desired.
9. Garnish, if desired.