Red Bean And Poblano Chili Recipe

Name: Red Bean And Poblano Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano pepper, seeded and cut into thirds lengthwise; 2 teaspoons chili powder; 1 teaspoon ground cumin; 2 teaspoons dried oregano; 1/2 teaspoon salt; 3 garlic cloves, minced; 1 (14.5-ounce) can diced tomatoes, undrained; 1 cup vegetable broth; 1 (15-ounce) can small red beans, rinsed and drained; 1 large chopped yellow or orange bell pepper; 1 large vertically sliced red onion; 1/3 cup minced fresh cilantro; 2 tablespoons tomato paste; 3/4 cup thinly sliced green onions, divided; 6 tablespoons reduced-fat sour cream; 3/4 cup (3 ounces) shredded pepper Jack cheese

Servings: persons

1 poblano pepper, seeded and cut into thirds lengthwise
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon salt
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 (15-ounce) can small red beans, rinsed and drained
1 large chopped yellow or orange bell pepper
1 large vertically sliced red onion
1/3 cup minced fresh cilantro
2 tablespoons tomato paste
3/4 cup thinly sliced green onions, divided
6 tablespoons reduced-fat sour cream
3/4 cup (3 ounces) shredded pepper Jack cheese

1
Preheat broiler.
2
Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.
3
Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.
4
To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 poblano pepper, seeded and cut into thirds lengthwise, 2 teaspoons chili powder, 1 teaspoon ground cumin, 2 teaspoons dried oregano, and more.

Yes, Red Bean And Poblano 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.

That's it — enjoy your meal!

Red Bean And Poblano Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions