When it comes to comfort food, few dishes are as universally beloved as chili. Whether it’s for a cold winter night, a cozy weekend meal, or a special occasion like a family gathering, chili has the power to bring people together. In this recipe, we’re putting a flavorful spin on the classic chili recipe by using poblano peppers, which add a rich, smoky flavor that elevates the dish to new heights. This poblano chili is perfect for anyone who loves a bit of heat, but it’s mild enough that it can be enjoyed by the whole family. With ground beef as the base and a host of aromatic ingredients, this is a chili recipe you’ll want to make again and again.
This poblano chili recipe is also incredibly versatile. Whether you’re catering to gluten-free diets, seeking a dish that’s easy to freeze and reheat, or simply want to switch up your usual weeknight meals, this recipe fits the bill. The rich flavors of poblano peppers combined with the heartiness of ground beef make this dish both satisfying and nutritious. Plus, you can easily adapt it for different dietary preferences with a few simple swaps. It’s great for dinner, and with a few tweaks, it can even serve as a delightful lunch or snack.
Ingredients Overview
To make the best poblano chili, you’ll need a combination of fresh vegetables, spices, and high-quality meat. While this recipe uses traditional ingredients like ground beef and poblano peppers, it’s flexible enough to accommodate substitutions for those with dietary restrictions or preferences. Below, we’ll explore each ingredient, its role in the recipe, and some alternative options for those who might be vegan, gluten-free, or looking to experiment with flavors.
Main Ingredients:
- Poblano Peppers: Poblano peppers are the star of this recipe, offering a smoky and mild heat that’s less intense than jalapeños but still adds a distinctive kick to the chili. You can roast the peppers before adding them to the chili for an extra layer of flavor. If you prefer a spicier dish, feel free to add more poblanos or even a serrano pepper for extra heat.
- Substitutions: If you can’t find poblanos, you can use green bell peppers for a milder version or jalapeños for a spicier alternative.
- Ground Beef: Ground beef gives the chili its hearty texture and rich flavor. We recommend using 80/20 ground beef (80% lean, 20% fat) for the perfect balance of flavor and juiciness. If you prefer a leaner option, 90/10 ground beef will work as well.
- Substitutions: For a leaner chili, you can use ground turkey or chicken. Vegetarians and vegans can substitute with a plant-based ground meat alternative like soy crumbles or lentils.
- Olive Oil: Olive oil is used to sauté the vegetables and brown the meat, giving the chili a smooth, rich base. Extra virgin olive oil works best for this recipe as it adds a subtle depth to the flavor of the dish.
- Substitutions: If you don’t have olive oil, you can use avocado oil, canola oil, or vegetable oil.
- Garlic and Onions: These two aromatic vegetables lay the foundation for the chili’s flavor. Garlic adds a pungent, savory note, while onions bring sweetness and depth. Together, they complement the smokiness of the poblano peppers and the richness of the beef.
- Substitutions: If you’re sensitive to onions or garlic, you can use shallots or leeks as a milder alternative.
- Cumin: Cumin is a key spice in any chili recipe. Its earthy and slightly nutty flavor enhances the overall depth of the dish, pairing beautifully with the poblanos and beef.
- Substitutions: If you don’t have cumin on hand, ground coriander or smoked paprika can offer a similar smoky and earthy note.
- Tomatoes: Canned or fresh tomatoes add acidity and sweetness to balance the spice and richness of the chili. You can use diced tomatoes, crushed tomatoes, or even fire-roasted tomatoes for an extra smoky flavor.
- Substitutions: If you prefer a thicker chili, you can use tomato paste instead of diced tomatoes.
- Beans (optional): Beans are often included in chili recipes to add texture and protein. You can use black beans, kidney beans, or pinto beans in this recipe.
- Substitutions: For a low-carb version, you can skip the beans altogether.
ILooking for more hearty and delicious meal ideas? Check out our Dinner section for similar recipes that will keep you warm and satisfied.
Tools Needed
To create the perfect poblano chili, you’ll need a few essential kitchen tools. Luckily, most of the tools required for this recipe are common in most kitchens, but we’ll also suggest some alternatives in case you don’t have everything on hand. Using the right tools will help make your cooking experience smoother and more enjoyable.
Essential Tools:
- Dutch Oven: A Dutch oven is the perfect vessel for making chili because it distributes heat evenly and retains it well, allowing the flavors to meld together beautifully. If you have a cast-iron Dutch oven, that’s even better, as it adds a layer of richness to the chili.
- Alternative: If you don’t have a Dutch oven, you can use a large, heavy-bottomed pot or a stockpot.
- Sharp Knife and Cutting Board: You’ll need a sharp knife to chop the poblano peppers, garlic, onions, and any other vegetables you add to the chili. A sturdy cutting board will give you a stable surface to work on.
- Alternative: If you don’t have a sharp knife, a food processor can help chop the vegetables quickly and evenly.
- Wooden Spoon or Spatula: A wooden spoon or spatula is ideal for stirring the chili while it cooks. It’s sturdy and won’t scratch the bottom of your pot.
- Alternative: A silicone spatula or a ladle can also work for stirring the chili.
- Measuring Spoons and Cups: To ensure the perfect balance of flavors, you’ll want to use measuring spoons and cups for spices, liquids, and other ingredients.
- Alternative: If you don’t have measuring spoons, you can use a teaspoon or tablespoon from your cutlery set. For cups, a mug or glass can substitute in a pinch.
Additional Optional Tools:
- Roasting Tray: If you want to roast the poblano peppers for extra flavor, a roasting tray will come in handy.
- Immersion Blender: For a smoother chili, you can use an immersion blender to partially blend the mixture after cooking. This step is optional but can give the chili a velvety texture.
Curious about more recipes that require a Dutch oven? Explore our Dinner section for ideas that will make the most of this versatile kitchen tool.
Step-by-Step Instructions
Making poblano chili is a rewarding process, and the following step-by-step instructions will ensure you end up with a flavorful and perfectly balanced dish. Whether you’re a beginner or an experienced cook, these detailed steps will guide you through the process effortlessly.
1. Prepare the Poblano Peppers:
Begin by roasting your poblano peppers if you want to bring out their natural smokiness. To do this, preheat your oven to 425°F (220°C). Place the peppers on a baking sheet lined with parchment paper and roast for about 15-20 minutes, turning halfway through, until the skins are blistered and charred. Once roasted, place the peppers in a bowl and cover with a clean kitchen towel or plastic wrap. Let them steam for 10 minutes—this makes it easier to peel the skins off. Once cooled, peel off the charred skins, remove the seeds, and chop the peppers into small pieces.
- Tip: If you prefer not to roast the poblanos, you can simply chop them raw and add them directly to the chili for a fresher flavor.
2. Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the diced onions and cook for 5-7 minutes until they are soft and translucent. Add the minced garlic and chopped poblanos, cooking for an additional 2-3 minutes until fragrant.
- Tip: If you’re using a nonstick pot, you may need less oil. Keep an eye on the garlic to prevent it from burning.
3. Brown the Ground Beef:
Push the sautéed vegetables to the side of the pot and add the ground beef. Break the meat up with a spoon and cook for 8-10 minutes until browned and fully cooked through. Season with a pinch of salt and pepper as it cooks.
- Tip: For a leaner chili, drain any excess fat from the beef before moving on to the next step.
4. Add the Spices:
Once the beef is browned, stir in the cumin, paprika, chili powder, and a pinch of cayenne pepper if you like heat. Stir well to coat the beef and vegetables in the spices. Cook for 1-2 minutes until the spices are toasted and fragrant.
- Tip: Toasting the spices helps release their natural oils and intensifies their flavor.
5. Add Tomatoes and Liquid:
Pour in the diced tomatoes and tomato paste, stirring well to combine. If you want a slightly thinner chili, you can also add a cup of chicken or beef broth at this stage. Bring the mixture to a simmer and let it cook for 25-30 minutes, stirring occasionally.
- Tip: For a richer chili, you can use crushed tomatoes instead of diced tomatoes.
6. Simmer and Serve:
Let the chili simmer uncovered for 30 minutes to an hour, allowing the flavors to meld together. The longer it simmers, the better the flavor will be. Once done, taste and adjust the seasoning with more salt and pepper if needed. Serve your poblano chili hot with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro.
IFor more recipes that follow a similar cooking method, check out our Breakfast section for delicious ideas you can whip up in your Dutch oven.
Flavor Variations
One of the best things about chili is its adaptability. Whether you’re cooking for someone with dietary restrictions, or simply in the mood to experiment, this poblano chili recipe can be customized in several ways. Below are some variations to suit different tastes and dietary needs.
1. Vegetarian Poblano Chili:
For a vegetarian version, swap the ground beef for plant-based meat crumbles, or go for a heartier vegetable-based option like black beans, chickpeas, or lentils. These protein-packed alternatives add texture and flavor without sacrificing the satisfying nature of the dish. You can also add more vegetables like zucchini, corn, or sweet potatoes for an added boost of flavor and nutrients.
- Tip: If you’re using beans instead of meat, add them in the last 10-15 minutes of cooking to prevent them from getting too soft.
2. Spicy Poblano Chili:
If you love heat, you can easily dial up the spice in this recipe. Simply add more poblano peppers or throw in a couple of diced serrano or jalapeño peppers for a kick. You can also increase the amount of cayenne pepper or add a dash of hot sauce to taste.
- Tip: Serve your spicy chili with cooling sides like sour cream or a slice of avocado to balance out the heat.
3. Low-Carb and Keto-Friendly Chili:
To make this poblano chili low-carb or keto-friendly, omit the beans and use extra meat or vegetables instead. Ground turkey or beef works great for keeping the dish protein-rich, and you can bulk it up with low-carb vegetables like cauliflower, spinach, or bell peppers.
- Tip: Serve your low-carb chili over cauliflower rice for a delicious, keto-friendly meal.
4. Smoky Poblano Chili:
For an even smokier flavor, consider roasting the poblanos and using smoked paprika instead of regular paprika. You can also throw in a smoked chipotle pepper or two to add an extra layer of smokiness and heat.
- Tip: If you’re using a chipotle pepper, start with one and taste before adding more, as they can be quite spicy.
5. Vegan Poblano Chili:
To make this dish vegan, replace the ground beef with lentils, tempeh, or tofu crumbles. You can also substitute the beef broth with vegetable broth. This variation is just as flavorful and hearty, but it caters to those who prefer plant-based diets.
- Tip: Add a squeeze of lime juice at the end to brighten up the flavors and give your vegan chili a fresh finish.
ILooking for more dish pairings? Check out our Snacks section for complementary recipes that go perfectly with this chili.
Expert Tips
Making chili might seem straightforward, but there are a few tricks of the trade that can elevate your poblano chili to new heights. Below are some expert tips and common mistakes to avoid when preparing this dish.
1. Roast the Poblanos for Extra Flavor:
While this step is optional, roasting the poblano peppers before adding them to the chili deepens their smoky flavor and adds complexity to the dish. After roasting, make sure to let them steam in a covered bowl to easily remove the skins. This small extra step goes a long way in enhancing the overall taste of the chili.
2. Don’t Skip the Toasting of Spices:
Toasting the spices in oil before adding the tomatoes and liquid is a crucial step that amplifies their flavor. This technique releases the essential oils in the spices, making the dish more aromatic and flavorful. It only takes an extra minute or two but makes a world of difference.
3. Simmer Slowly for Best Results:
Chili is a dish that gets better the longer it simmers. While you can make a quick version in under 30 minutes, letting the chili cook low and slow for an hour or more will allow the flavors to meld and intensify. The beef becomes tender, the poblanos mellow, and the overall depth of the dish improves.
4. Don’t Forget the Toppings:
Chili is all about customization, and one of the best ways to elevate your poblano chili is by offering a variety of toppings. Sour cream, shredded cheese, diced avocado, fresh cilantro, and even tortilla chips can add texture and flavor contrasts that make each bite exciting. Toppings also allow your guests to tailor their bowl to their tastes.
5. Make It Ahead for Better Flavor:
Like many stews, this poblano chili tastes even better the next day. If you have time, make the chili a day ahead and let it sit in the fridge overnight. The flavors will meld, and the chili will taste richer when reheated.
IInterested in more expert tips for your cooking adventures? Visit our Dinner section for pro insights and delicious meal ideas.
Nutritional Information
Chili is not only a comfort food but can also be part of a healthy diet, depending on the ingredients used. Below, we’ll break down the nutritional benefits of key ingredients in this poblano chili recipe and provide a general overview of calories and nutrients.
Calories and Macronutrients:
- Ground Beef: Ground beef is a rich source of protein, iron, and B vitamins. In this recipe, using 80/20 ground beef adds around 240-300 calories per serving, with roughly 22g of protein and 20g of fat.
- Poblano Peppers: Poblano peppers are low in calories but packed with vitamins A and C, making them a great addition to this chili. Each pepper adds only about 25-30 calories but delivers a significant amount of nutrients.
- Olive Oil: Olive oil is a healthy fat that provides antioxidants and anti-inflammatory benefits. Each tablespoon adds around 120 calories, but the health benefits make it a worthwhile addition to the dish.
Micronutrients:
- Vitamin C: The poblano peppers and tomatoes in this chili are excellent sources of vitamin C, which supports the immune system and skin health.
- Iron: Ground beef is a good source of heme iron, the type of iron that’s easily absorbed by the body. Iron is essential for carrying oxygen in the blood and supporting energy levels.
- Fiber: If you choose to add beans to this chili, you’ll increase the fiber content significantly, helping with digestion and providing a longer-lasting feeling of fullness.
Healthier Substitutions:
If you’re looking to reduce the calorie count or fat content, consider using ground turkey instead of beef, or omit the meat entirely and go for a bean-based chili. Additionally, reducing the amount of oil or using a light spray can cut down on fat without sacrificing flavor.
IFor more information on how to make your meals healthier, check out Healthline, where you can find tips on nutritious cooking and ingredient substitutions.
Serving Suggestions
Your poblano chili is delicious on its own, but pairing it with the right side dishes and drinks can elevate the entire meal. Below are some suggestions for serving that will complement the rich, smoky flavors of this chili recipe.
1. Cornbread:
A slice of warm, buttery cornbread is a classic pairing for chili. The sweetness of the cornbread balances out the spice and richness of the poblano chili, and its soft texture contrasts beautifully with the hearty, chunky chili. You can bake your cornbread from scratch or use a mix for convenience.
2. Rice:
Serving your chili over a bed of fluffy rice is a great way to stretch the dish and make it more filling. White rice, brown rice, or even a grain like quinoa pairs wonderfully with this poblano chili. If you’re looking for a low-carb option, cauliflower rice is an excellent alternative.
3. Tortilla Chips or Corn Tortillas:
For a fun, crunchy element, serve the chili with tortilla chips or warm corn tortillas on the side. You can scoop up the chili with the chips, or dip the tortillas directly into the chili for a hearty, satisfying bite.
4. Refreshing Beverages:
Chili is a rich and flavorful dish, so pairing it with a light, refreshing beverage can balance out the meal. Iced tea with lemon, sparkling water with lime, or a cold glass of lemonade all make excellent drink options to serve alongside your chili.
5. Toppings:
Don’t forget about toppings! Sour cream, shredded cheese, avocado, fresh cilantro, jalapeños, and lime wedges are all great additions that add extra flavor and texture to each bite of chili.
ILooking for more side dish ideas? Head over to our Dinner section for recipes that pair perfectly with chili, including cornbread, salads, and more.
Storage Tips
One of the best things about chili is how well it stores and reheats. Whether you’re meal prepping for the week or saving leftovers, this poblano chili recipe can easily be stored in the fridge or freezer for future meals.
Refrigeration:
- Cooked Chili: Store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, simply warm it up on the stovetop over medium heat or in the microwave until fully heated through. Add a splash of broth or water if the chili has thickened too much during storage.
Freezing:
- Cooked Chili: Chili freezes exceptionally well. Let the chili cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Label and date the containers before freezing. Chili can be stored in the freezer for up to 3 months. To reheat, thaw the chili in the fridge overnight and warm it on the stovetop.
Reheating Tips:
- When reheating, add a little extra broth or water if needed to bring the chili back to its original consistency. Chili tends to thicken as it sits in the fridge or freezer.
FAQs
If you’re new to making chili or have some specific questions about this recipe, we’ve got you covered. Below are answers to common questions readers often have about making poblano chili.
1. Can I make this chili ahead of time?
Yes! In fact, chili often tastes even better the next day after the flavors have had time to meld. You can make this poblano chili ahead of time and store it in the fridge for up to 4 days. Simply reheat it when you’re ready to serve.
2. Can I make this recipe vegan?
Absolutely! To make this chili vegan, swap the ground beef for a plant-based meat alternative or use beans and lentils instead. Also, be sure to use vegetable broth instead of chicken or beef broth.
3. What’s the best way to add more heat to this recipe?
If you like your chili extra spicy, add more poblano peppers, or include serrano or jalapeño peppers. You can also increase the amount of cayenne pepper or chili powder.
4. Can I freeze this chili?
Yes, this chili freezes very well. Let it cool completely, then store it in airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop.
5. Can I make this chili in a slow cooker?
Yes, you can make this chili in a slow cooker! After browning the meat and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
IFor more answers to your cooking questions, check out our Dinner section, where we cover everything from meal prep tips to ingredient substitutions.
Conclusion
This poblano chili recipe is a delicious, smoky, and hearty twist on the classic chili dish. The combination of rich ground beef, roasted poblano peppers, and aromatic spices creates a bowl of comfort that’s perfect for dinner, meal prep, or even a casual gathering. With the added benefit of being highly adaptable to various diets and flavor preferences, this chili can easily become a staple in your meal rotation.
Whether you’re making it for a cozy family dinner, preparing a meal ahead of time, or trying it out for the first time, this poblano chili recipe is sure to impress. With simple ingredients, straightforward steps, and plenty of opportunities for customization, this chili is both easy and rewarding to make.
ILooking for more chili inspiration? Check out Simply Recipes, a trusted resource for more comforting and delicious chili recipes you can try at home.