Smoky Beef and Poblano Chili
with Kidney Beans, Cheddar Cheese, and Sour Cream
Smoky Beef and Poblano Chili
A hearty chili with smoky beef, mild poblano peppers, and kidney beans, finished with melted cheddar and a cool dollop of sour cream.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- ½ cup Cheddar Cheese
- 1 teaspoon Chili Powder
- 1 box Crushed Tomatoes
- 1 teaspoon Cumin
- 2 clove Garlic
- 8 ounce Ground Beef
- 1 box Kidney Beans
- 1 unit Poblano Pepper
- 2 unit Scallions
- 2 tablespoon Sour Cream
Additional Ingredients
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories637
Protein46g
Carbs50g
Fat26g
Tags:
Gluten-freeProtein SmartFiber SmartSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free bowl, skip the cheddar and sour cream or use plant-based versions. To make it suitable for a vegetarian diet, replace the beef with cooked lentils or a meatless crumble and keep the beans for body.
What to serve with it
Serve it with warm cornbread, tortilla chips, or a simple green salad to balance the smoky heat. Lime wedges and extra scallions on top add brightness and a fresh finish.
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