When the weather cools and comfort food calls, nothing beats a steaming bowl of chili. But let’s face it—some chili recipes can be overly complicated or lack that bold, smoky flavor that makes a dish unforgettable.
This poblano chili recipe strikes the perfect balance. It’s packed with vibrant spices, hearty ingredients, and a smoky twist that makes it irresistible, all while being simple and approachable for any home cook.
Why Poblano Chili Is a Must-Try Dish
Poblano peppers are the star of this recipe, delivering a subtle smokiness without overwhelming heat. They add depth and a touch of authenticity to a dish that feels both familiar and exciting.
Combined with a mix of chipotle chili powder and smoked paprika, the flavor profile is robust yet balanced, making it a favorite for anyone who loves bold yet comforting food.
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What’s more, this recipe is incredibly versatile. Whether you’re looking to impress dinner guests or whip up a quick family meal, this easy poblano chili adapts beautifully.
Serve it in a bowl with toppings like avocado and shredded cheddar, or ladle it over pasta for a fun twist.
Tips for Making It Easy & Delicious
To keep things simple, you can prepare this recipe in a slow cooker, pressure cooker, or stovetop. Each method ensures that the flavors meld together perfectly, but here are a few tips to make it even easier:
- Prep Ahead: Dice your onions and poblanos the night before to save time when cooking.
- Use Quality Spices: Freshly ground cumin and good-quality chili powder make a huge difference in the final flavor.
- Customize the Heat: For a spicier kick, leave in some of the poblano seeds or add a pinch of cayenne.
This recipe is all about ease, so don’t be afraid to tweak it to suit your preferences or pantry staples.
Delicious Substitutions & Modifications
Whether you’re cooking for a specific diet or just want to mix things up, here are some easy ways to adapt this recipe:
- Vegetarian-Friendly: Swap the ground beef for black beans, lentils, or a plant-based meat alternative.
- Gluten-Free: Ensure your chicken broth and any toppings are certified gluten-free.
- Low-Carb: Skip the pasta and opt for zucchini noodles or a bed of cauliflower rice as a base.
- Add Beans: If you love beans, stir in a can of rinsed black or pinto beans during the last hour of cooking.
Creative Serving Ideas
One of the best things about this poblano chili is how versatile it is when serving. Here are a few creative ways to enjoy it:
- Classic Bowl: Serve it hot with all the toppings—avocado slices, shredded cheddar, green onions, and cilantro.
- Over Pasta: Ladle it over angel hair pasta for a hearty and filling meal.
- Nacho Night: Use leftovers to make a delicious batch of nachos by layering chili, chips, and melted cheese.
- Stuffed Sweet Potatoes: Spoon the chili into roasted sweet potatoes for a healthy and satisfying twist.
Why This Recipe Is Perfect for Busy Days
This poblano chili is a lifesaver when you need an easy, satisfying meal that doesn’t skimp on flavor. With minimal prep and cooking options that suit your schedule, it’s the ideal recipe for busy weeknights or laid-back weekends.
Whether you’re a chili connoisseur or just looking for a foolproof recipe to add to your rotation, this poblano chili delivers bold flavors, comforting textures, and endless versatility. It’s the ultimate comfort food recipe that proves easy doesn’t mean boring.
Easy Poblano Chili Recipe
Equipment
- Slow cooker, pressure cooker, or large stovetop pot
- Cutting board and knife
- Wooden spoon
- Airtight container for leftovers
Ingredients
For the Chili:
- 1 tablespoon extra-virgin olive oil
- 2 small yellow onions chopped
- 4 garlic cloves minced or grated
- 2 pounds lean ground beef
- 2 poblano peppers seeded and chopped
- 2 teaspoons chipotle chile powder
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1½ teaspoons kosher salt
- 2 to 3 cups low-sodium chicken broth
- 1 28-ounce can crushed tomatoes
- 1 6-ounce can tomato paste
- 2 bay leaves
For Serving:
- Shredded cheddar cheese
- Sliced avocado
- Sliced green onions
- Cilantro
Optional Add-Ins:
- 1 to 2 cans drained and rinsed black or pinto beans for bean lovers
Instructions
Slow Cooker Method (3 to 7 hours):
- Heat the olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more. Add ground beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon.
- Transfer the mixture to the slow cooker. Add poblano peppers, chipotle chile powder, chili powder, smoked paprika, cumin, cinnamon, salt, chicken broth, crushed tomatoes, tomato paste, and bay leaves. Stir to combine.
- Cook on low for 5 to 7 hours or high for 3 to 4 hours, until the chili thickens slightly.
- Discard bay leaves. Serve hot with your desired toppings.
Pressure Cooker Method (25 minutes):
- Using the sauté function, heat olive oil in the pressure cooker. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 1 minute. Add ground beef and cook until browned, about 5 minutes, breaking it apart.
- Add poblano peppers, chipotle chile powder, chili powder, smoked paprika, cumin, cinnamon, salt, chicken broth, crushed tomatoes, tomato paste, and bay leaves. Stir to combine.
- Lock the lid and cook on high pressure for 25 minutes. Use a quick or natural release.
- Discard bay leaves and serve as directed.
Stovetop Method (40 minutes to 4 hours):
- Heat olive oil in a large pot over medium heat. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 1 minute. Add ground beef and cook until browned, about 5 minutes.
- Add poblano peppers, chipotle chile powder, chili powder, smoked paprika, cumin, cinnamon, salt, chicken broth, crushed tomatoes, tomato paste, and bay leaves. Stir to combine.
- Simmer on low heat, stirring occasionally, for 30 minutes to 4 hours, until thickened slightly.
- Discard bay leaves and serve as desired.
Notes
- This chili improves in flavor if made a day ahead, allowing the spices to meld. Reheat gently before serving.
- Leftovers make a delicious topping for nachos or an addition to pasta dishes.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.