Poblano Pork and Quinoa Chili
Warm up your kitchen with this hearty and flavorful Poblano Pork and Quinoa Chili! This dish combines tender pork, smoky poblano peppers, and protein-packed quinoa for a unique twist on traditional chili. Perfect for cozy nights or meal prep, this recipe is a crowd-pleaser that’s both nutritious and delicious.
Why This Recipe Works
This Poblano, Pork, and Quinoa Chili is a winner because it’s packed with bold flavors and wholesome ingredients. The combination of smoky poblano peppers, tender pork, and nutty quinoa creates a satisfying texture and depth of flavor. Plus, it’s a one-pot wonder, making cleanup a breeze!
Another reason to love this recipe is its versatility. You can easily customize the spice level, swap ingredients, or make it ahead of time for busy weeknights. It’s also gluten-free and high in protein, making it a great option for health-conscious eaters.
What’s In Poblano, Pork, and Quinoa Chili?
This chili is a harmonious blend of savory, smoky, and slightly spicy flavors. Here’s what you’ll need:
- Pork: Ground pork adds richness and a hearty texture.
- Poblano Peppers: These mild, smoky peppers bring depth and a touch of heat.
- Quinoa: A nutritious grain that adds protein and a satisfying chew.
- Tomatoes: Crushed tomatoes form the base of the chili, providing acidity and sweetness.
- Spices: Chili powder, cumin, and smoked paprika create the signature chili flavor.
- Beans: Black beans add fiber and creaminess.
- Aromatics: Onions, garlic, and jalapeños build the flavor foundation.
How To Make Poblano, Pork, and Quinoa Chili
This recipe is simple to follow and comes together in under an hour. Here’s how to make it:
Step 1: Prepare the Ingredients
- Dice the poblano peppers, onions, and jalapeños. Mince the garlic.
- Rinse the quinoa under cold water to remove any bitterness.
Step 2: Cook the Pork and Aromatics
- Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil.
- Add the ground pork and cook until browned, breaking it into small pieces with a spoon.
- Add the onions, garlic, jalapeños, and poblano peppers. Sauté until softened, about 5 minutes.
Step 3: Add the Spices and Tomatoes
- Stir in the chili powder, cumin, smoked paprika, and salt. Cook for 1-2 minutes until fragrant.
- Add the crushed tomatoes, black beans, and rinsed quinoa. Stir to combine.
Step 4: Simmer the Chili
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the flavors have melded.
Step 5: Garnish and Serve
- Stir in fresh cilantro and lime juice for a bright finish.
- Serve hot with your favorite toppings, such as avocado, sour cream, or shredded cheese.
Sides for Poblano, Pork, and Quinoa Chili
Pair your chili with these delicious sides:
- Cornbread: Sweet and crumbly, perfect for dipping.
- Avocado Salad: A refreshing mix of avocado, tomatoes, and lime.
- Tortilla Chips: Add a crunchy texture to your meal.
- Mexican Rice: A classic side that complements the chili’s flavors.
Recipe FAQ’s
Can I Use Ground Beef Instead of Pork?
Absolutely! Ground beef or even ground turkey can be used as a substitute for pork.
How Spicy Is This Chili?
The spice level is mild to medium, thanks to the poblano peppers and jalapeños. For extra heat, add more jalapeños or a pinch of cayenne pepper.
Can I Freeze This Chili?
Yes! Store the chili in an airtight container and freeze for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Other Recipes To Try
- Butternut Squash and Black Bean Chili: A vegetarian twist with sweet and smoky flavors.
- White Chicken Chili: Creamy and comforting, made with white beans and tender chicken.
- Sweet Potato and Chorizo Chili: A unique combination of sweet and spicy.
- Lentil and Kale Chili: A nutrient-packed, plant-based option.
Poblano, Pork, and Quinoa Chili
Ingredients
- 1 tbsp olive oil
- 1 lb 450g ground pork
- 1 large onion diced
- 3 garlic cloves minced
- 2 poblano peppers diced
- 1 jalapeño seeded and minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz black beans, drained and rinsed
- ½ cup quinoa rinsed
- 3 cups chicken broth
- Salt and pepper to taste
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
Instructions
- Cook the Pork: Heat oil in a large pot over medium heat. Add pork and cook until browned, breaking it into small pieces.
- Sauté Aromatics: Add onion, garlic, poblano peppers, and jalapeño. Cook until softened, about 5 minutes.
- Add Spices: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes.
- Combine Ingredients: Add crushed tomatoes, black beans, quinoa, and chicken broth. Stir well.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until quinoa is cooked.
- Finish: Stir in cilantro and lime juice. Serve hot with your favorite toppings.
Notes
- Spice Level: Adjust the amount of jalapeño to control the heat.
- Make Ahead: This chili tastes even better the next day as the flavors meld.
- Freezing: Freeze in an airtight container for up to 3 months.
- Substitutions: Use ground beef or turkey instead of pork.
- Toppings: Try avocado, sour cream, shredded cheese, or tortilla chips.
Nutrition
Enjoy your Poblano, Pork, and Quinoa Chili! Let us know how it turned out in the comments below!