Low Carb Poblano Jalapeno Chili
- Cooking spray
- 1 1/2 pounds ground sirloin
- 2 jalapeno peppers
- 1 tablespoon canola oil
- 1 Med-Large onion chopped
- 1 cup chopped seeded poblano (pasilla) chile (about 2 large)
- 8 garlic cloves, minced (Or as much or as little as desired I used about 10)
- 1 12-ounce Corona Light
- 1 1/2 tablespoon chili powder (or more to liking)
- 2 teaspoons ground cumin (or more to liking)
- 3/4 teaspoon kosher salt
- 2 1/2 cups of the Best tasting, Lowest carb Marinara you can find. The one I used was 8 carbs per cup.
- 1 cup fat-free, lower-sodium chicken broth
- 1 Can Eden foods Black Soy beans, rinsed and drained
- 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
- Optional: Top with Sour Cream, Sharp Cheese and for extra heat pickled Jalapenos (this really wasn't very spicy)
- 1. Heat a Large Pot over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
- 2. Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 6-8 minutes or until 50% - 75% of liquid evaporates (whichever your preference - I did 75%). Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls.