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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember when I first tried a chili like this at a small restaurant during a road trip through New Mexico. The smoky aroma of the poblanos, the creamy texture of the black beans, and that vibrant lime finish... it was unforgettable. Trying to recreate that experience became a little obsession. It took me a few tries (and a few slightly-too-spicy batches!), but I think I've finally nailed it. Forget bland, boring chili. We're talkin' layers of flavor, a gentle warmth that builds with each bite, and a freshness that will make your taste buds sing! Perfect for curling up on the couch on a chilly evening. Or watching the game and hanging with friendos. This chili is like a warm hug, but, like, a spicy hug!
This Black Bean & Poblano Chili is more than just a recipe; it's a culinary adventure. It's about celebrating simple ingredients and transforming them into something truly special. Its one of those dishes where I usually have all of the ingredients in my pantry. The combination of earthy black beans, smoky poblanos, and zesty lime is a match made in heaven. Seriously, the lime is key! It brightens everything up and adds a dimension you won't believe. And the best part? This chili is incredibly versatile. Serve it with a dollop of sour cream (or cashew cream for a vegan option), some crumbled cotija cheese, or a sprinkle of fresh cilantro. Or even better, with all three!
Required Equipments
- Broiler
- Baking Sheet
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Measuring Cups and Spoons
Black Bean and Poblano Chili with Lime: A Flavor Fiesta!: Frequently Asked Questions
Black Bean and Poblano Chili with Lime: A Flavor Fiesta!
This Black Bean & Poblano Chili is a hearty, flavorful, and surprisingly easy dish, jazzed up with a squeeze of fresh lime. It's the perfect weeknight meal or a crowd-pleasing option for your next get-together. This chili brings warmth, comfort, and a burst of zesty goodness to your table.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Poblanos: Preheat your broiler to high. Place the poblanos on a baking sheet and broil for 5-7 minutes per side, until the skin is blackened and blistered. Don't skimp on this step, it really adds to the flavor!
- Steam the Poblanos: Transfer the blistered poblanos to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will loosen the skins and make them easier to peel. I like to use gloves for this part, since sometimes the chilis can irritate your skin!
- Peel, Seed, and Chop: Once cooled slightly, peel off the blackened skins. Remove the stems and seeds, then chop the poblanos into small dice. Make sure you remove all of the seeds for a more mild flavor. Also, save the seeds for a later date and plant them!
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Oh, and don't forget to stir! Burnt garlic is not what we're going for here.
- Spice it Up: Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, stirring constantly, until fragrant. This will bloom the spices and release their flavors. This is one of my favorite parts of cooking!
- Add the Good Stuff: Add the diced tomatoes (with their juice), vegetable broth, black beans (drained and rinsed), and chopped poblanos to the pot. Stir well to combine. If you're feeling adventurous, add a pinch of cayenne pepper for extra heat. But be careful! A little goes a long way.
- Simmer, Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Give it a taste and adjust the seasonings as needed. Maybe add a little more cumin or chili powder.
- Lime Time: Stir in the fresh lime juice and zest. This will brighten up the flavors and add a zesty kick. Don't skip this step!
- Serve and Enjoy: Ladle the chili into bowls and garnish with your favorite toppings, such as sour cream (or cashew cream), crumbled cotija cheese, fresh cilantro, diced avocado, or lime wedges. Serve hot and enjoy! I like to serve mine with a side of warm cornbread or tortilla chips.
- Storage: Let chili cool before placing it in the fridge.
📝 Notes
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño.
- If you don't have fresh lime, you can use 2 tablespoons of lime juice.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 320 kcal
Protein: 18 g
Fat: 8 g
Carbohydrates: 50 g
Fiber: 15 g
Calcium: 150 mg
