Slow-Cooked Beef Chili with Roasted Poblano and Chipotle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty slow-cooked beef chili featuring smoky roasted poblanos and spicy chipotle peppers simmered with beans for deep, rich flavor. This mexican-inspired beef ready in about 260 minutes turns 85% lean ground beef, large, diced yellow onion, minced garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 370 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, 85% lean ground beef
• 2 medium, roasted, peeled, and diced poblano peppers
• 1 large, diced yellow onion
• 2 peppers, minced chipotle peppers in adobo sauce
• 3 cloves, minced garlic cloves
• 14 oz can canned diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 1 cup beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until skins are blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, deseed, and dice the peppers.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 7 minutes.
4. Step 4: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 2 minced chipotle peppers in adobo sauce, cooking for 1 minute until fragrant.
5. Step 5: Transfer beef mixture to a slow cooker. Add 14 oz canned diced tomatoes, 1 can (15 oz) drained kidney beans, 1 cup beef broth, and the diced roasted poblano peppers. Stir well to combine.
6. Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens. Season with salt and black pepper to taste before serving.