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Crock Pot Poblano Chili
By Columbus Foodie on February 08, 2006
Photo by TeresaS
1 Reviews
- Prep Time: 15 mins
- Total Time: 8 hrs 15 mins
- Servings: 12
Photo by TeresaS
About This Recipe
"A simple mish mash of different things make a pretty darn good and hearty chili. Hot, but not too hot."
Ingredients
- 1 lb lean stewing beef, browned
- 1 (15 ounce) cans kidney beans
- 1 (15 ounce) cans pinto beans
- 1 (15 ounce) cans stewed tomatoes, coarsely chopped
- 1 large onion, diced
- 3 diced poblano chiles
- 1 tablespoon olive oil
- 48 ounces tomato sauce
- chili powder, to taste
- garlic powder, to taste
- cumin, to taste
- cayenne pepper (optional)
Directions
- Saute the onion and garlic in the olive oil until softened.
- Place all ingredients in crock pot, and cook on low for 8-10 hours or until stew meat is fall apart tender.
- If you like, you can serve it with diced onions, cheese, or sour cream.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (286 g)
Servings Per Recipe: 12
- Amount Per Serving
- %
- Calories 218.0
- Calories from Fat 56
- 26%
- Amount Per Serving
- %
- Total Fat 6.3g
- 9%
- Saturated Fat 2.0g
- 10%
- Cholesterol 21.9mg
- 7%
- Sugars 8.4 g
- Sodium 811.0mg
- 33%
- Total Carbohydrate 27.4g
- 9%
- Dietary Fiber 7.1g
- 28%
- Sugars 8.4 g
- 33%
- Protein 15.0g
- 30%
Reviews
-
"I had a few poblano chilies to use up and found this recipe. So glad I did. I only used 2 15 oz cans of tomato sauce because it was looking pretty soupy. Also the direction say to saute' the onion and garlic, but the garlic is not listed. Not sure if it was to include the chilies?? So I threw in 2 garlic cloves, minced and the chilies and sauted everything together. We like things hot so added the cayenne pepper, some salt and black pepper and dinner was ready. Very tasty chili. Thanks for posting."
By TeresaS on January 30, 2008 | 569107
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