Poblano-Jalapeño Chili

Oxmoor House

Meaty, juicy, moderately spicy, very delicious.

Yield: Serves 8
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 34 Minutes
Total: 1 Hour, 4 Minutes

Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 14.4g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1g
  • Protein: 25.6g
  • Carbohydrate: 44.9g
  • Fiber: 6.5g
  • Cholesterol: 71mg
  • Iron: 3.2mg
  • Sodium: 625mg
  • Calcium: 142mg

Ingredients

  • Cooking spray
  • 1 1/2 pounds ground sirloin
  • 2 jalapeno peppers
  • 1 tablespoon canola oil
  • 3 cups chopped onion (about 1 large)
  • 1 cup chopped seeded poblano chile (about 2 large)
  • 8 garlic cloves, minced
  • 1 12-ounce Mexican beer (such as Corona)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon kosher salt
  • 2 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed)
  • 1/2 cup light sour cream
  • 1/4 cup fresh cilantro leaves

Preparation

  1. 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
  2. 2. Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.
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