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Roasted Poblano Pepper Beef Chili

A warm and filling chili featuring roasted poblano peppers, ground beef, beans, and a blend of spices, perfect for weeknight dinners or simple weekend meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 4 roasted poblano peppers, chopped Roast over gas flame or under a broiler.
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed Can swap with black or pinto beans.
  • 2 cups beef broth
  • 1 tablespoon chili powder Adjust to taste.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced onion and garlic, and sauté until translucent.
  3. Add the ground beef and cook until browned.
  4. Stir in the chopped roasted poblano peppers, diced tomatoes, kidney beans, and beef broth.
  5. Season with chili powder, cumin, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 30 minutes.
  7. Serve hot, garnished with your favorite toppings.

Notes

Cool the chili to room temperature before storing. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove. Adjust chili powder to match your heat preference.