HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoky Beef & Poblano Chili
Smoky Beef & Poblano Chili

Smoky Beef & Poblano Chili

with Kidney Beans, Cheddar, and Sour Cream

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Take a quick trip to New Mexico with this dish! Smoky poblano chilies are simmered with ground beef, tomatoes, kidney beans, chili powder, and cumin. We’ve finished it off with a dollop of sour cream and a sprinkle of cheddar cheese to cool things off.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

1 unit

Poblano Pepper

2 clove


1 teaspoon

Chili Powder

1 teaspoon


1 unit

Beef Stock Concentrate

13.76 ounce

Crushed Tomatoes

13.4 ounce

Kidney Beans

1 ounce

Cheddar Cheese


2 ounce

Sour Cream


1 unit

Yellow Onion

1 unit


Not included in your delivery


Kosher Salt



1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories762 kcal
Energy (kJ)3188 kJ
Fat32 g
Saturated Fat14 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber18 g
Protein55 g
Sodium1321 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.
Utensilsarrow down iconarrow down icon
Cutting Board
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Chop the scallions, keeping the whites and greens separate. Mince the garlic. Drain and rinse the beans. Core, seed, and remove the white veins from the poblano, then dice into ½-inch cubes. Halve, peel and dice the onion.


Brown the beef: Heat a drizzle of oil in a large pan over medium–high heat. Add the ground beef and cook, breaking up the pieces, for about 5-6 minutes, or until golden brown and no longer pink. Season with salt and pepper and set aside.


Cook the vegetables: Add the scallion whites, poblano, onion, and garlic to the pan. Cook, tossing, for about 6 minutes, or until slightly softened. Add chili powder and cumin and cook, stirring, for 30 seconds. Season with salt and pepper.


Simmer the chili: Add the stock concentrate, beans, crushed tomatoes, and 1 cup water to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until thickened. Season with salt and pepper. TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks.


Plate: Serve the chili divided between bowls with a sprinkle of cheddar cheese, the scallion greens, and a dollop of sour cream!