The perfect thing for a crisp, chilly fall night. This chili is probably one of my favorite meals. It’s cheap, super easy with the instant pot, and makes a lot! I made this for dinner, and froze the rest in plastic bags. That way I was able to have a hearty bowl of chili anytime I wanted. Win win! This one is a little smoky with the roasted poblano, but it has the perfect amount of spice. It’s really just such a good staple and will feed an army. Personally, I really like the ground chicken just because there’s less grease left in the pot, but use whatever you prefer. This recipe is super flexible, so if you don’t like something, omit it, if you like something add it! A bowl of this chili goes really well with my easy Jalapeño Cheddar Cornbread!
the process
To roast the poblano, I placed it right over the stove top flame to get charred on all sides. If you don’t have an open flame stove top, you can just place on a sheet pan in the oven directly under the broiler. Turn every few minutes until black on all sides. Then once you have your roasted pepper, stick it in a bag and let steam for a bit so that the skin slips right off.
I really like the flavor a roasted pepper adds. If you wanted more smokiness and spice, you can also had a chipotle pepper. These are awesome little things that really pack a punch and bring so much to the table.
I like to top mine with alllll the good things in life! Cheese, onions, avocado, cilantro, lime, jalapeño. I like to think that the chili is just a vessel for toppings.
[recipe title=”Instant Pot Poblano Chili” servings=”4-6″ time=”1hr 15mins” difficulty=”easy”]
This perfect chili is a hearty meal to satisfy nearly everyone. It’s a little bit lighter with the ground chicken (you’d never know that it’s chicken), and it’s just absolutely delicious for a cold day. It is also great for entertaining because it makes so much.
[recipe-ingredients]
– 1 pound ground chicken
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– Black pepper to taste
– 1 medium onion, diced
– 1 poblano
– 1 fresno chili pepper
– 3 gloves garlic, minced
– 1 cup chicken broth
– 2 tablespoons soy sauce
– 1/2 tablespoon cocoa powder
– 1 1/2 tablespoons chili powder
– 1 tablespoon cumin
– 1 teaspoon oregano
– Two 14 oz cans red kidney beans, drained and rinsed
– One 28 oz can diced tomatoes with juice
– 2 tablespoons tomato paste
Optional toppings:
– Cilantro
– Avocado
– Shredded cheddar cheese
– Sour cream
– Jalapeños
– Diced red onion
[/recipe-ingredients]
[recipe-directions]
1. Roast the poblano over an open flame or under the broiler. Be sure all sides are black and charred. Once it is completely roasted, put in a plastic bag and let steam for 15 minutes. When ready, remove from bag and peel off skin with fingers or back of knife. Slice open and scrape out seeds, now simply dice.
2. Set the Instant Pot to the sauté function at high. Once hot add olive oil and ground chicken. Completely cook chicken and season with salt and pepper. When cooked, add in the onion, poblano and Fresno pepper, and garlic. Cook until the onion softens and garlic is fragrant, about 5 minutes.
3. Add in the chicken broth, cocoa, and soy sauce and deglaze the pan, scrapping any bits from the bottom. Now add the beans, diced tomatoes, and tomato paste, stir to combine.
4. Set the Instant Pot to pressure cook, and set to high. Pressure cook for 10 minutes, then allow to naturally release for 20 minutes. If there is still pressure at the end of 20 minutes, manually release the rest of the pressure.
5. When it is done pressure cooking, set the Instant Pot back to high saute and allow to boil about 5 minutes, or until the excess moisture is gone and the chili has slightly thickened. Top with favorite toppings and serve. Enjoy!
[/recipe-directions]
[recipe-notes]
Tips & Tricks: Use your preferred type of ground meat. You can also substitute a jalapeño for the Fresno pepper if you can’t find them, or you can add a chipotle pepper from a can for extra smoke and spice.
[/recipe-notes]
[/recipe]
