Crock Pot Poblano Chili
Elevate your weeknight dinner game with this smoky and satisfying Crock Pot Poblano Chili! Featuring tender roasted poblano peppers, hearty ground beef, and a medley of black and kidney beans, this slow-cooked chili delivers rich, robust flavors with minimal effort. A blend of chili powder, cumin, smoked paprika, and oregano adds just the right amount of warmth and spice, while the slow simmering process infuses every bite with savory goodness. Perfect for meal prepping or feeding a crowd, this chili is easy to customize with your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips. With just 20 minutes of prep time, this comforting one-pot meal will quickly become a family favorite for cozy dinners or game-day feasts.
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 1 pound Ground beef
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 15 ounces Canned black beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 1 cup Beef or chicken broth
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the broiler on high. Place the poblano peppers on a baking sheet and broil them for 5-7 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the roasted poblano peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes to loosen the skins.
Peel the skins off the poblano peppers, remove the stems and seeds, and chop them into small pieces. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat and transfer the beef to the crock pot.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Add this mixture to the crock pot.
To the crock pot, add the chopped poblano peppers, canned diced tomatoes (with their juices), tomato paste, black beans, kidney beans, and broth.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Taste the chili and adjust seasoning if necessary. Serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 47.4 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 6236 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
