Poblano-Jalapeño Chili

Gluten Free
Health score
24%
Poblano-Jalapeño Chili
64 min.
8
484kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and warm your soul! Our Poblano-Jalapeño Chili is the perfect dish for those who crave a hearty, flavorful meal that is also gluten-free. This chili is not just a meal; it's an experience, combining the rich, smoky flavors of fire-roasted tomatoes and the zesty kick of jalapeños and poblanos. With a delightful blend of spices and fresh ingredients, this dish is sure to impress your family and friends.

Imagine gathering around the table, sharing stories and laughter, as you serve up steaming bowls of this delicious chili. Each serving is packed with protein from the ground sirloin and kidney beans, making it a satisfying choice for lunch or dinner. The addition of sharp cheddar cheese and light sour cream adds a creamy richness that perfectly balances the heat from the peppers.

Ready in just 64 minutes, this recipe serves eight, making it ideal for gatherings or meal prep for the week ahead. Whether you're a seasoned cook or a kitchen novice, you'll find that this Poblano-Jalapeño Chili is easy to prepare and even easier to enjoy. So grab your Dutch oven and get ready to create a dish that will become a staple in your home. Your taste buds will thank you!

Ingredients

  • 12 ounce beer (such as Corona)
  • 14.5 ounce canned tomatoes diced undrained canned
  • tablespoon canola oil 
  • tablespoon chili powder 
  • 0.3 cup cilantro leaves fresh
  •  garlic clove minced
  • 1.5 teaspoons ground cumin 
  • 1.5 pounds ground sirloin 
  •  jalapeno 
  • 30 ounce kidney beans rinsed drained canned
  • 0.8 teaspoon kosher salt 
  • cup beef broth fat-free
  • 2.5 cups tomatoes (such as McCutcheon's)
  • cups onion chopped ( 1 large)
  • cup poblano pepper seeded chopped ( 2 large)
  • ounces sharp cheddar cheese shredded packed ()
  • 0.5 cup cream light sour

Equipment

  • bowl
  • frying pan
  • ladle
  • dutch oven

Directions

  1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
  2. Add beef; cook 10 minutes or until browned, stirring to crumble.
  3. Remove beef from pan; drain. Wipe pan clean.
  4. Remove and discard seeds and membranes from 1 jalapeo; finely chop both jalapeos.
  5. Heat pan over medium-high heat.
  6. Add oil; swirl to coat.
  7. Add jalapeos, onion, poblano, and garlic; saut 10 minutes or until onion is tender.
  8. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.
  9. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, 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.

Nutrition Facts

Calories484kcal
Protein26.1%
Fat38.98%
Carbs34.92%

Properties

Glycemic Index
34.97
Glycemic Load
8.74
Inflammation Score
-9
Nutrition Score
27.003043366515%

Flavonoids

Catechin
0.16mg
Epicatechin
0.03mg
Apigenin
0.01mg
Luteolin
0.94mg
Isorhamnetin
3.01mg
Kaempferol
0.87mg
Myricetin
0.43mg
Quercetin
20.34mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:484.17kcal
24.21%
Fat:20.76g
31.93%
Saturated Fat:8.29g
51.8%
Carbohydrates:41.83g
13.94%
Net Carbohydrates:30.52g
11.1%
Sugar:7.57g
8.41%
Cholesterol:73.5mg
24.5%
Sodium:877.3mg
38.14%
Alcohol:1.66g
100%
Alcohol %:0.42%
100%
Protein:31.27g
62.55%
Fiber:11.31g
45.24%
Folate:171.49µg
42.87%
Phosphorus:413.65mg
41.37%
Manganese:0.79mg
39.39%
Vitamin C:32.36mg
39.23%
Zinc:5.81mg
38.75%
Iron:6.63mg
36.85%
Vitamin B6:0.72mg
35.78%
Potassium:1186.62mg
33.9%
Vitamin B12:2.03µg
33.79%
Vitamin B3:5.92mg
29.62%
Selenium:19.85µg
28.36%
Copper:0.47mg
23.55%
Magnesium:93.63mg
23.41%
Vitamin A:1133.84IU
22.68%
Vitamin B2:0.35mg
20.83%
Calcium:194.56mg
19.46%
Vitamin B1:0.29mg
19.06%
Vitamin K:18.7µg
17.81%
Vitamin E:2.49mg
16.62%
Vitamin B5:1.13mg
11.32%
Vitamin D:0.18µg
1.18%
Source:My Recipes
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