Poblano and black bean Chili
Chili is one of those foods that is as nutritious as it is delicious, and there’s nothing more homey than the smell of chili that’s been cooking in a crockpot all day. I love making it on Sundays—looking forward to a hearty chili dinner helps beat the Sunday scaries that come with knowing I have to return to work the next day. Sunday is also the day that I often do longer runs, and knowing there’s a hearty reward waiting for me in the kitchen is a great motivator.
Not everyone agrees that red meat is healthy, but since my iron typically runs on the low side (common for active females), I eat beef once or twice a week. Red meat is also a good source of protein and B-12, the latter of which can be hard to obtain from plant sources. I use grass-fed beef, which is richer in healthy omega-3 fatty acids.
This chili is also chock full of fiber-rich beans and vegetables, which will help you feel full quickly and for a longer period of time. When shopping for canned beans and tomatoes, look for BPA-free cans, as the BPA lining in conventional cans has been associated with cancer. I also opt for organic canned tomatoes when I can find them, to avoid pesticide exposure.
In terms of the heat from the poblanos, I’ve lived in Texas for almost 11 years, and my heat meter has acclimated to Texas cuisine. I’d call this chili mild, but those who are sensitive to spice may find it too spicy. De-seeding the poblanos before dicing them helps reduce the heat.
Finally, this chili is great without any toppings, but for those who like loading up their chili, try any (or all!) of the following:
Sour cream
Shredded cheese
Sliced fresh poblanos or jalapenos
Fritos
Tortilla chips
Scallions
poblano and black bean chili
Ingredients
1 lb organic, grass-fed beef
1 yellow onion, diced
3 poblano peppers, seeded and diced
5 cloves garlic, minced
2 15 oz. cans of black beans, rinsed and diced
1 14 oz. can of diced tomatoes, drained
½ cup organic beef stock
1 tbsp chili powder
1 tsp cumin
1½ tsp sea salt
¼ tsp black pepper
½ tsp oregano
2 tbsp olive oil
Instructions
Heat olive oil in a large skillet on medium-high heat. Add diced onions, and poblano; stirring frequently until onions are translucent. Add onions and peppers to the slow cooker.
Add garlic and beef to the skillet. Break the beef into chunks with a wooden spoon for even cooking. Sauté until the beef is browned.
Once the beef is browned, drain the liquid from the skillet and add the beef, onion and poblano mixture to a slow cooker.
Add the rest of the ingredients and spices to the slow cooker and mix until combined. Cook on low for 6-8 hours or high for 4-5 hours.
If desired, top with sour cream, cheese, Fritos, scallions or any of your other favorite chili toppings.
