Tex-Mex Beef and Black Bean Chili with Roasted Poblanos
Hearty slow-simmered beef chili enriched with roasted poblano peppers and black beans for deep flavor and satisfying texture. This mexican-inspired beef ready in about 65 minutes pairs ground beef, large poblano peppers, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 ground beef
- 2 large poblano peppers
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 can (15 oz), drained and rinsed canned black beans
- 1 can (14.5 oz), undrained diced tomatoes
- 1 cup tomato sauce
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp, dried oregano
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 450°F. Place 2 large poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins off, remove seeds, and chop coarsely.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 lb ground beef, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Drain excess fat if needed.
- Step 4: Stir in the chopped roasted poblano peppers, 1 can drained black beans, 1 can undrained diced tomatoes, 1 cup tomato sauce, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Pour in 1 cup beef broth, bring chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Beef and Black Bean Chili with Roasted Poblanos take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Beef and Black Bean Chili with Roasted Poblanos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Tex-Mex Beef and Black Bean Chili with Roasted Poblanos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Beef and Black Bean Chili with Roasted Poblanos for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Beef and Black Bean Chili with Roasted Poblanos?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
