Smoky Beef and Poblano Chili

With Kidney Beans, Cheddar Cheese, and Sour Cream

By Hello Fresh  recipe-cropped-bw

Take a quick trip to New Mexico by simmering smoky poblanos with ground beef, tomatoes, kidney beans, chili powder, and cumin. With a dollop of sour cream and a sprinkle of cheddar cheese to cool things off, this dish is as creamy as it is hearty.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 637 cal, Fat: 26g, Sat. Fat: 11 g, Protein: 46g, Carbs: 50 g, Sugar: 8 g, Sodium: 1243 mg, Fiber: 17 g


  • Scallions- 2
  • Garlic- 1 clove
  • Poblano Pepper- 1
  • Kidney Beans-1 box
  • Ground Beef- 8 oz.
  • Chili Powder- 1t
  • Cumin- 1t
  • Beef Stock Concentrate- 1
  • Crushed Tomatoes- 1 Box
  • Cheddar Cheese- ½ Cup
  • Sour Cream- 2T
  • Olive Oil- 1t


  1. Prep: Wash and dry all produce. Thinly slice scallions. Mince garlic. Drain and rinse beans. Core, seed, and dice poblano pepper into ½-inch cubes.
  2. Brown the beef: Heat a drizzle of olive oil in a large pan over medium–high heat. Add ground beef. Break up into pieces, and cook until browned, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
  3. Cook the veggies: Add poblano peppers, scallions, and garlic to the same pan. Toss until softened, 4-5 minutes. Add chili powder and cumin. Toss until fragrant, about 30 seconds. Season with salt and pepper.
  4. Simmer the chili: Add stock concentrate, beans, tomatoes, ground beef, and 1 cup water. Bring to a boil, then reduce to a simmer until thickened, about 10 minutes. Season to taste with salt and pepper. TIP: If you have time, simmer longer. The flavor gets better with time!
  5. Serve: Divide the smoky beef and poblano chili between bowls. Top with cheddar cheese and a dollop of sour cream. Enjoy!