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1
Roast the peppers: Place whole peppers on a baking sheet in an oven with the broiler heated to high. Roast for about 20 minutes, turning occasionally, until the peppers are blackened. Remove them from the oven and place in a bowl; tightly cover the bowl with plastic wrap. When cool, remove skin, seeds, and stem and chop the peppers into large pieces.
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2
Meanwhile, make the rest of the chili. Heat a large pot to medium-high heat. Brown the chicken in the olive oil, breaking up the chicken as you go, cooking it for about 10 minutes until lightly browned and fully cooked through.
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3
Scoot the chicken to the edges of the pan and add the celery and onion with some more olive oil if the pan is very dry. Turn the heat to medium - otherwise the bottom of the pot might scorch. Stir the vegetables into the chicken with a sprinkle of salt until softened, about 4 minutes.
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4
Add the garlic, coriander, and cumin and stir for 2 more minutes until fragrant.
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5
To veggies, spices, and chicken, add wine or beer. Celebrate! Use the beer to scrape any sticky bits from the bottom of the pan. When liquid has reduced for about 1 minute, add the chicken stock and let the mixture boil for 2 minutes, then turn the heat to low.
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6
Make-ahead tip: You can make this up to two days before, stopping with the last step. When you're ready to serve, pull the chili out of the fridge, reheat, and continue with the following steps!
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7
When ready to serve, add the beans and their juices, the diced roasted peppers, and the cilantro. Heat through thoroughly and taste for salt - add more if you need it!
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8
Serve with your favorite toppings - enjoy!
