Beatriz Dacosta
Prep Time
20 Mins
Cook Time
6 Hours
6 servings (serving size: about 1 cup)

Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining ingredients and simmer until vegetables are tender.

How to Make It

Step 1

Preheat broiler.

Step 2

Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.

Step 3

Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.

Step 4

To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.

Ratings & Reviews

heidimotsch's Review

February 10, 2009
This chili was awesome!!! I love poblanos and like a hearty chili without meat. This fit the bill and was delicious. I made a few minor alterations: 2C broth, chopped white onions, and sharp cheddar. A definite keeper!!

CookingMamaM's Review

August 21, 2012