Three Pepper Poblano Chili

It’s finally cold enough in Texas to eat chili!!

Here’s a brand new chili recipe to start off your winter months the right way

Poblano Chili-1

The star of the show in this recipe is the poblano pepper.

Peppers make a great addition in the winter months, not only for their flavor but they’re packed with vitamin C while staying low in calories. By adding three different types of peppers (or chilies), this recipe comes out savory & with just the right amount of spice. It pairs perfectly with sweet cornbread.

Since it reheats really well, this will make for delicious leftovers alllllllllllll week long.

Three Pepper Poblano Chili

Ingredients

Cooking spray

1 1/2 pounds ground sirloin

2 jalapeno peppers

1 tablespoon canola oil

3 cups chopped onion (about 1 large)

1 cup chopped seeded poblano chile (about 2 large)

8 garlic cloves, minced

1 12-ounce porter beer

2 tablespoon chili powder

3 teaspoons ground cumin

3/4 teaspoon kosher salt

2 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s)

1 cup fat-free, lower-sodium chicken broth

2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained

1 can diced green chilies

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

sharp cheddar cheese, shredded (topping)

Light sour cream (topping)

Fresh cilantro leaves (topping)

 

Directions

  1. Heat a large pot or dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
  2. Remove and discard seeds and membranes from 1 jalapeño (or 2 if you want a very mild chili); finely chop both jalapeños.
  3. Heat pan over medium-high heat. Add oil; swirl to coat.
  4. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.
  5. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, green chilies and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.

Poblano Chili-2

Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with cheese, sour cream, and cilantro. Avocado makes a great topping too!

Poblano Chili-3

Nutrition Facts (1/8 recipe without toppings): 330 calories, 10.5g fat, 30g carbohydrate, 6g fiber, 25g protein, 5g sugar

What’s your favorite chili recipe? Please link up below!

 

Three Pepper Poblano Chili
 
Prep time
Cook time
Total time
 
This three pepper poblano chili will leave you feeling warm and satisfied this winter!
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • Cooking spray
  • 1½ pounds ground sirloin
  • 2 jalapeno peppers
  • 1 tablespoon canola oil
  • 3 cups chopped onion (about 1 large)
  • 1 cup chopped seeded poblano chile (about 2 large)
  • 8 garlic cloves, minced
  • 1 12-ounce porter beer
  • 2 tablespoon chili powder
  • 3 teaspoons ground cumin
  • ¾ teaspoon kosher salt
  • 2½ cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
  • 1 can diced green chilies
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
  • sharp cheddar cheese, shredded (topping)
  • Light sour cream (topping)
  • Fresh cilantro leaves (topping)
Instructions
  1. Heat a large pot or dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
  2. Remove and discard seeds and membranes from 1 jalapeño (or 2 if you want a very mild chili); finely chop both jalapeños.
  3. Heat pan over medium-high heat. Add oil; swirl to coat.
  4. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.
  5. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, green chilies and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
  6. Ladle about 1½ cups chili into each of 8 bowls; top each serving with cheese, sour cream, and cilantro. Avocado makes a great topping too!
  7. Nutrition Facts (1/8 recipe without toppings): 330 calories, 10.5g fat, 30g carbohydrate, 6g fiber, 25g protein, 5g sugar
Nutrition Information
Serving size: ⅛ recipe Calories: 330 Fat: 10g Carbohydrates: 30g Sugar: 5g Fiber: 6g Protein: 25g

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