How to make it

  • 1. Preheat broiler.
  • 2. Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.
  • 3. Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.
  • 4. To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.
  • Yield: 6 servings (serving size: about 1 cup)
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  • Nutritional Information
  • Calories per serving:
  • 197
  • Fat per serving:
  • 8g
  • Saturated fat per serving:
  • 4g
  • Monounsaturated fat per serving:
  • 3g
  • Polyunsaturated fat per serving:
  • 1g
  • Protein per serving:
  • 9g
  • Carbohydrates per serving:
  • 24g
  • Fiber per serving:
  • 7g
  • Cholesterol per serving:
  • 16mg
  • Iron per serving:
  • 3mg
  • Sodium per serving:
  • 869mg
  • Calcium per serving:
  • 190mg

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