Poblano Chili

1 T olive oil
1 yellow onion, diced
1 poblano pepper, diced
1 green bell pepper, diced
10 brussels sprouts, quartered
1 28-ounce can diced tomatoes and green chili
1 can kidney beans, drained
1 can cut green beans, drained
4 T minced garlic
2 lb ground beef
1 14-ounce can beef broth
1/4 C chili powder
2 T cumin
1 t paprika

toppings: sour cream, shredded cheddar, chopped onions, oyster crackers

Heat oil in a dutch oven and saute onions until tender.  Add bell pepper, poblano, garlic and brussels sprouts and saute about three minutes.  Add beef and saute until brown, about five minutes.  Make sure to break the beef up while it sautes.  Add chili powder, cumin, paprika, tomatoes, beans and broth and bring to a boil.  Reduce heat and simmer until chili thickens, about 45 minutes.

Serve with cheddar, sour cream, crackers and chopped raw onion if desired.

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