Skillet Beef and Borlotti Bean Chili with Poblano and Cheddar

This skillet beef chili is rich, cozy and built in layers: browned ground beef, tender poblano, garlic, scallions, beans, tomatoes and a warm Mexican spice blend.

A quick simmer turns everything thick and spoonable, while cheddar, scallion greens and sour cream finish each bowl with creamy, savory contrast.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 box Borlotti BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Trim and thinly slice the scallions, keeping the white and green parts separate. Mince the garlic. Core and seed the poblano, then cut it into 1/2-inch pieces. Drain and rinse the borlotti beans.
2. Heat the olive oil in a large pan over medium-high heat. Add the ground beef and break it into small pieces as it cooks. Cook for 5 to 6 minutes, until browned at the edges and no longer pink. Season with salt and pepper, then transfer the beef to a plate with a slotted spoon.
3. Take the pan off the heat and carefully pour off any excess grease. Return the pan to medium-high heat. Add the scallion whites, poblano and garlic. Cook, stirring often, for 5 to 6 minutes, until the vegetables are softened and lightly browned.
4. Stir in the Mexican spice blend until the vegetables are evenly coated. Cook for about 30 seconds, just until fragrant. Season with salt and pepper.
5. Add the veggie stock concentrate, drained beans, crushed tomatoes, cooked beef and 1 cup water to the pan. Stir well, bring to a boil, then reduce the heat and simmer for about 10 minutes, until the chili is thick and stew-like. Taste and season with more salt and pepper if needed.
6. Spoon the chili into bowls. Top with cheddar cheese, scallion greens and dollops of sour cream. Serve warm.

Recipe Tips

FAQ

What are borlotti beans?

Borlotti beans are creamy, hearty beans that hold up well in chili. In this recipe, they are drained, rinsed and simmered with beef, tomatoes, poblano and spices.

Do I need to cook the ground beef separately first?

Yes. Browning the beef first builds flavor and lets you drain off excess grease before the vegetables and chili base are added.

How do I know when the chili is done simmering?

The chili is ready when it has thickened into a stew-like consistency, which takes about 10 minutes after it comes to a boil and the heat is lowered.

What toppings go on this beef chili?

Finish each bowl with cheddar cheese, sliced scallion greens and sour cream.