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American Recipes

Smoky Beef and Poblano Chili

Smoky Beef and Poblano Chili

Smoky Beef and Poblano Chili

with Kidney Beans, Cheddar Cheese, and Sour Cream

Recipe Development TeamPublished on September 21, 2016

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Take a quick trip to New Mexico by simmering smoky poblanos with ground beef, tomatoes, kidney beans, chili powder, and cumin. With a dollop of sour cream and a sprinkle of cheddar cheese to cool things of, this dish is as creamy as it is hearty.

Tags:

Gluten-free

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Ground Beef

1 unit

Poblano Pepper

2 clove

Garlic

1 teaspoon

Chili Powder

1 teaspoon

Cumin

1 unit

Beef Stock Concentrate

1 box

Crushed Tomatoes

1 box

Kidney Beans

½ cup

Cheddar Cheese

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

2 unit

Scallions

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories637 kcal

Energy (kJ)2665.2 kJ

Fat26 g

Saturated Fat11 g

Carbohydrate50 g

Sugar8 g

Dietary Fiber17 g

Protein46 g

Cholesterol101 mg

Sodium1243 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pan

Instructions

Prep

1

Wash and dry all produce. Thinly slice scallions. Mince garlic. Drain and rinse beans. Core, seed, and dice poblano pepper into ½-inch cubes.

Brown the beef

2

Heat a drizzle of olive oil in a large pan over medium–high heat. Add ground beef. Break up into pieces, and cook until browned, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Cook the veggies

3

Add poblano peppers, scallions, and garlic to the same pan. Toss until softened, 4-5 minutes. Add chili powder and cumin. Toss until fragrant, about 30 seconds. Season with salt and pepper.

Simmer the chili

4

Add stock concentrate, beans, tomatoes, ground beef, and 1 cup water. Bring to a boil, then reduce to a simmer until thickened, about 10 minutes. Season to taste with salt and pepper. TIP: If you have time, simmer longer. The flavor gets better with time!

5

Serve: Divide the smoky beef and poblano chili between bowls. Top with cheddar cheese and a dollop of sour cream. Enjoy!

Meal right image

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