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.
This recipe is from Cooking Light!
Poblano-Jalapeno Chili
- Yield: 8 1x
Ingredients
- Cooking spray
- 1 1/2 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 1/2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 2 1/2 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,
Instructions
- Step 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.
- 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. 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. 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.
Notes
myWW points: Blue Points: 5; Green Points: 6; Purple Points: 4
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 349
- Sugar: 0
- Fat: 14.4
- Saturated Fat: 5.9
- Protein: 25.5
Judy says
I love this chili! I came in second place last year in our office chili cookoff!
This year, everyone asked me to triple the recipe & bring it for the office for lunch! That is tomorrow. Everyone just loved it in the cookoff. Very tasty! Just enough heat, not overly spicy.
★★★★★
Julie says
I added:
2 cooked, peeled and diced sweet potatoes 1 can of corn kernels, drained 1 can of green chiles
Toppings of your choice: raw sunflower seeds, avocado slices, roasted garbanzo beans
I used one can each of black beans and kidney beans. I used bison instead of hamburger.
This is a good way to get in vegetables. It’s too mild for me, so I used my trusty Sriracha sauce to bump up the heat.
★★★★