This easy 3 bean poblano chili recipe has quickly become a staple in our dinner rotation. It’s super hearty, loaded with flavor, and the best part is that is can be used with or without a Crock-pot.
Time for some tips:
- Chili is one of those dishes that the longer you let it sit the better the flavor. That being said, 9/10 times I will make it on the stove top, get my seasonings right then transfer to a Crock-pot and let it go (4 hours on low or 2 on high).
- I like to toast my spices after the veggies have softened but before the meat is added. This really brightens the spices and helps develop a deeper flavor. This is especially helpful if you plan on skipping the longer cook in a Crock-pot.
- This chili is super mild when it comes to spice. Feel free to throw in additional peppers like serranos or jalapenos to really take it up a notch. Hatch chili’s are also a great addition if you can find them in season.
- You can switch out the ground beef for ground turkey or chicken, both will work great in this dish. If you plan on swapping, I would recommend using chicken broth instead of beef as well.
- Can’t find poblano peppers? You can add anaheim in lieu of the poblano, just be mindful that it may increase the spice level of this dish.
Now for the fun part; deciding how you want to serve this easy 3 bean poblano chili.
- Serve it over cooked pasta like farfalle or rotini (my husbands personal favorite)
- Use it for chili dogs or chili burgers (my kiddos love when we do this)
- Top it with sharp cheddar cheese and chopped onions and serve with a generous slice of cornbread.
I hope that you love this recipe as much as my family does! Enjoy 🙂
Easy 3 Bean Poblano Chili
This easy 3 bean poblano chili recipe has quickly become a staple in our dinner rotation. It's super hearty, loaded with flavor, and the best part is that is can be used with or without a Crock-pot.
- 6 Quart Stock Pot or Dutch Oven
- 7 Quart Crockpot Slow Cooker
- Wooden Spoon
- 2 tbsp olive oil divided
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 1 medium poblano pepper seeded and diced
- 3 cloves garlic minced
- ½ cup chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cumin
- 1 tsp ground oregano
- 1 lbs ground beef preferably 90/10
- 1 tbsp tomato paste
- 1 28oz can crushed tomatoes
- 1 15.5oz can black beans strained and rinsed
- 1 15.5oz can pinto beans strained and rinsed
- 1 15.5oz can red kidney beans strained and rinsed
- 1 15.5oz can diced tomatoes
- 1 cup beef broth low sodium
- 2 bay leaves
- salt an pepper to taste
- Heat 1 tbsp olive oil in the bottom of a large soup pot over medium heat
- Saute onion, green bell pepper and poblano pepper until soft. Add the minced garlic, continuing to stir until garlic is fragrant.
- Add the remaining olive oil to the pan along with the chili powder, garlic powder, onion powder, cumin, and ground oregano. Stir until the spices are slightly toasted, about 2 minutes.
- Add the ground beef to the pot and brown.
- Once the beef is brown, add tomato paste and crushed tomato to the pot. Bring to a simmer.
- Add the black, pinto and red kidney beans to the pot along with the diced tomatoes, bay leaves and beef broth stir until combined.
- Transfer the chili to a crockpot and cook on low for 4 hours.