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–+ servings

Easy Poblano Chili Recipe

This easy poblano chili recipe combines smoky poblano peppers with hearty ground beef and a blend of warm spices for a comforting dish perfect for cool weather or cozy family dinners.
Customize the dish with slow cooker, pressure cooker, or stovetop methods, and enjoy it topped with cheese, avocado, and fresh herbs.
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Prep Time 15 minutes
Course Stew
Cuisine Hispanic
Servings 8

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.
Keyword Comfort food chili, Easy chili recipe, Easy Food Recipes, Pressure cooker chili guide, Simple chili for a crowd, Slow cooker chili recipe, Smoky poblano chili, Stovetop chili instructions
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