Roasted Poblano Chili
A flavorful roasted poblano chili recipe with a rich, slightly sweet flavor. Perfect for a weeknight dinner.
Ingredients
- ●2 poblano peppersany color, any size
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon chili powderground
- ●2 tablespoons tomato pasteor 1 can diced tomatoes
- ●1 cup vegetable brothor 1 can diced tomatoes
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Place the poblano peppers on a baking sheet, drizzle with a little oil, and roast for 30 minutes.
- 3
While the peppers are roasting, heat 1 tablespoon of oil in a large skillet over medium heat.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute more.
- 6
Once the peppers are done, peel them and chop them up into bite-sized pieces.
- 7
Add the chopped peppers, cumin, chili powder, salt, and black pepper to the skillet.
- 8
Stir to combine and cook for 1-2 minutes.
- 9
Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- 10
Add the vegetable broth and bring to a simmer.
- 11
Reduce heat to low and let simmer for 10-15 minutes.
- 12
Serve hot, garnished with fresh cilantro if desired.