Poblano, Pork, and Quinoa Chili

This Poblano, Pork, and Quinoa Chili is a hearty, flavorful dish that’s perfect for any occasion. Smoky poblano peppers, tender pork, and protein-rich quinoa come together in a one-pot wonder that’s both nutritious and delicious. Serve it with your favorite toppings for a meal everyone will love!

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Course: Main Course

Cuisine: American

Keyword: Chile

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 350kcal

Equipment

Chef's Knife

Chopping Board

Medium Saucepan

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