Poblano-Jalapeño Chili Recipe

Name: Poblano-Jalapeño Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Mexican beer (such as Corona); 1 tablespoon chili powder; 1 1/2 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 (14.5-ounce) can diced fire-roasted tomatoes, undrained; 3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed); 1/2 cup light sour cream; 1/4 cup fresh cilantro leaves

Servings: persons

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 Mexican beer (such as Corona)
1 tablespoon chili powder
1 1/2 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 (14.5-ounce) can diced fire-roasted tomatoes, undrained
3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed)
1/2 cup light sour cream
1/4 cup fresh cilantro leaves

1
Heat a 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 jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapenos, onion, poblano, and garlic; saute 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.

740

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray, 1 1/2 pounds ground sirloin, 2 jalapeno peppers, 1 tablespoon canola oil, and more.

Yes, Poblano-Jalapeño Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano-Jalapeño Chili

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