This chili gets its silky body from full-fat coconut milk and finely chopped cauliflower, which breaks down into the broth for a thick, creamy texture without ever needing a roux. Charred poblano peppers add smoky depth, while cumin, oregano, and coriander build a warm, earthy backbone that plays off the bright hit of lime juice at the end. Seared chicken thighs get shredded right into the pot, so every spoonful is loaded with tender, well-seasoned meat. It's a one-pot dinner that comes together on the stovetop with minimal fuss, finished with avocado, cilantro, and extra lime for freshness. This is a great choice for a gluten free table, since the whole dish is built from broth, vegetables, and spices rather than any flour-based thickeners. Serve it straight from the Dutch oven for an easy, cozy weeknight meal.
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Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the poblano peppers on a foil-lined baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, about 10–12 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skins, remove the stems and seeds, and dice the flesh. Set aside.
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat 1 tbsp of the avocado oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is golden and releases easily from the pot. Flip and cook for another 3–4 minutes. Transfer to a plate — the chicken will not be fully cooked through at this point.
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