{ Poblano Chili }

It may be a bit early for chili season, but I had a TON of poblanos from the garden and the temps dropped last weekend. To me, that means poblano chili is on the stove!

I have shared other chili recipes (like basic vegetarianquinoa & pumpkin), but who doesn’t love another chili

{ ingredients }

  • 2 Tbs. olive oil
  • 1 large white onion, chopped
  • 5 large red potatoes, peeled and cubed
  • 5 large poblanos, chopped with seeds removed
  • 1 medium zucchini, chopped
  • 1 small can of green chilies, with liquid
  • 2-3 heaping Tbs. of chili powder (I used Savory’s Medium Chili Powder)
  • 1-2 Tbs. of ground cumin (to taste)
  • 1 Tbs.of ground adobe chili powder (to taste) – OPTIONAL
  • 3 Tbs. tomato paste
  • 2 – 28 oz cans of crushed tomatoes
  • 1 – 15 oz. can of fire-roasted diced tomatoes
  • 1 – 15 oz can red kidney beans, drained and thoroughly rinsed
  • 1 – 15 oz can black beans, drained and thoroughly rinsed
  • Course salt (to taste)

TOPPINGS (Optional)

  • Additional poblano, blistered on a grill or gas burner and shopped
  • Plain Greek yogurt
  • Avocado
  • Green onions
  • Sharp cheddar cheese
  • Red onion
  • Extra dash of adobe chili powder

{ directions }

  1. Add onions and olive oil to large stock pot and cook until fragrant, about three minutes.
  2. Stir in the green chilies, poblanos, potato, spices and tomato paste and cook for another few minutes.
  3. Add in tomatoes and bring to a boil and then lower heat. Cover and simmer for about 45 minutes. Stir in the beans and cook for at least another 15-30 minutes.
  4.  Season to taste with salt, and serve and don’t forget the toppings!
  5. Yum! Enjoy!

Makes about 8 servings. 345 calories per bowl (no toppings). Great with my honey jalapeño cornbread!

{ Keep Cooking in Love & Light! }


3 thoughts on “{ Poblano Chili }

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