Poblano Beef Chili with Borlotti Beans, Cheddar and Sour Cream

This poblano beef chili is rich, savory and built in a single large pan with ground beef, borlotti beans, crushed tomatoes and warm spices.

The poblano adds gentle pepper flavor, while cheddar cheese and sour cream finish each bowl with creamy, cooling contrast.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 box Borlotti BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Thinly slice the scallions. Mince or grate the garlic. Drain and rinse the borlotti beans. Core the poblano, remove the seeds and white ribs, then cut it into 1/2-inch pieces.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the ground beef and break it up with a spatula or wooden spoon. Cook, stirring occasionally, until the beef is no longer pink and the edges are browned, 5 to 6 minutes. Season with salt and pepper, then transfer the beef to a plate or bowl.
3. Take the pan off the heat and carefully pour off any excess fat. Return the pan to the heat. Add the scallions, poblano and garlic. Cook, tossing occasionally, until the vegetables are softened and lightly browned, about 6 minutes.
4. Stir in the chili powder and cumin until the vegetables are coated. Cook until fragrant, about 30 seconds. Season with salt and pepper.
5. Add the veggie stock concentrate, drained borlotti beans, crushed tomatoes, cooked beef and 1 cup water. Stir well and bring to a boil.
6. Reduce the heat to a simmer and cook until the chili is thickened, about 10 minutes. Taste and season with more salt and pepper as needed.
7. Spoon the chili into bowls. Top with cheddar cheese and a dollop of sour cream before serving.

Recipe Tips

FAQ

What kind of beans are used in this beef chili?

This recipe uses borlotti beans, drained and rinsed before they are simmered with the beef, tomatoes and spices.

Is this poblano beef chili topped with anything?

Yes. Each bowl is finished with cheddar cheese and sour cream.

Do I need to cook the beef separately first?

The beef is browned first in the pan, then removed while the poblano, scallions and garlic cook. It is added back before the chili simmers.

How is the chili seasoned?

The chili is seasoned with chili powder, cumin, garlic, veggie stock concentrate, salt and pepper.

How thick should the chili be?

After adding the beans, crushed tomatoes, beef, stock concentrate and water, simmer until the mixture thickens, about 10 minutes.