Name: Poblano-Jalapeno Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
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,

Description

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.

Scale

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.

Category: Easy
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 349
Sugar: 0
Fat: 14.4
Saturated Fat: 5.9
Protein: 25.5

Keywords: poblano chili