Roasted Poblano and Coffee Chili
4
15-20 minutes
40-50 minutes
Main dish/comfort food
This Roasted Poblano and Coffee Chili is a bold and hearty dish that elevates traditional chili with unique flavors and a rich, smoky aroma. The roasted poblano peppers add a subtle heat and depth, while a splash of brewed coffee enhances the overall complexity of the dish.
Tender ground beef mingles with black and kidney beans, creating a satisfying texture that’s both filling and nutritious. A blend of spices—cumin, smoked paprika, and chili powder—adds warmth and warmth, complemented by fresh vegetables like onion, bell pepper, and carrots.
Simmered to perfection, this chili is perfect for cozy gatherings or a comforting weeknight dinner. Serve it hot, garnished with fresh cilantro and a squeeze of lime for a bright finish, and enjoy with cornbread or tortilla chips for a complete meal. Each spoonful delivers a hearty blend of flavors that will warm your soul!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 roasted poblano peppers, diced (or 1 can of diced green chiles)
- 1 bell pepper (red or yellow), diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 pound ground beef (or turkey, chicken, or a plant-based alternative)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brewed coffee (or espresso)
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- Prepare the Poblano Peppers:
If using fresh poblano peppers, roast them over an open flame or under a broiler until charred. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel, seed, and dice the peppers.
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the garlic, roasted poblano peppers, bell pepper, carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally.
Add Spices: Stir in the cumin, smoked paprika, oregano, chili powder, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
Brown the Meat: Add the ground beef (or your chosen protein) to the pot. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat if necessary.
Combine Ingredients: Add the black beans, kidney beans, crushed tomatoes, broth, Worcestershire sauce, brewed coffee, and apple cider vinegar. Bring to a simmer.
Simmer the Chili: Reduce the heat to low and let the chili simmer uncovered for 30-40 minutes, stirring occasionally, until thickened and flavors meld.
Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges on the side.
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