Poblano-Jalapeno Chili

5 smart points | 349 calories

I've been on the hunt for a good chili recipe lately and I think I've finally found one!  Whenever I just attempt to "wing" a chili recipe it never comes out right. There's something missing. Too spicy, not enough spice? Ya know. There's plenty of spice in this chili with the poblano peppers and jalapeno peppers. The beer gives it an extra zing. The original recipe calls for Mexican beer and if you can't find it use a regular plain ole beer. You can thank my brother for finding this recipe. He gave it to me this weekend and told me that it's a good one.

Funny story, I tested the chili and it was really good before I went to take any pictures of it to post on this blog. The recipe said to let it simmer and it did simmer. Kind of a bit too long though and the pan ended up burning on the bottom. Was wondering what that funky taste to it was after. Bummer. 🙁

Make this chili and don't be stupid and burn the bottom of the pot like I did. You will not be disappointed.

If you prefer not so spicy chili try this Simple Perfect Chili Recipe.

This recipe is from Cooking Light!

Ingredients Needed

• Cooking spray
• 1 ½ pounds ground beef (93 % fat)
• 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 ½ teaspoons ground cumin
• ¾ teaspoon kosher salt
• 2 ½ cups crushed tomatoes
• 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

How to Make Chili

1. Step 1
2. 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.
3. Step 2 :Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits.
4. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, crushed tomatoes, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
5. Ladle about 1 ½ cups chili into each of 8 bowls; top each serving with 1 ½ tablespoons cheese, 1 tablespoon sour cream, and 1 ½ teaspoons cilantro.

Frequently Asked Questions and Tips 

What can I serve this with?

I love to serve Chili with some freshly baked bread or bread sticks. It's great for dipping or you can try making this recipe for 2 Ingredient Beer Bread!

How do you figure out points for recipes? 

Nutrition info is calculated with the zero point food included in the recipe. If you’re using the nutrition info to figure out points it might not be the same as what the points are listed in the notes section. I use the recipe builder to calculate points. Myfitness pal for nutrition info. 

How to store leftovers: Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Make sure to store any leftovers in an airtight container before putting it in the freezer or fridge. 

This can be prepped the day ahead.

More Great Recipes to Try:

• Air Fryer Onion Rings
• Grinder Salad Sandwich - Tiktok Recipe 
• Zero Point Cabbage Soup 
• Air Fryer Mozzarella Sticks
• French Fries in the Air Fryer
• Air Fryer Pickle Chips

Contact Info 

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