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Roasted Poblano, Corn, and Black Bean Chili

Roasted Poblano, Corn, and Black Bean Chili


Prep Time: 35 minutes
Total Time: 45 minutes
Makes 10 servings (about 11oz each)



6 large poblano chiles (about 2 pounds)

1 pound lean (85%) ground beef

2 large onions, chopped (2 cups)

6 large garlic cloves, finely chopped (2 tablespoons)

2 tablespoons dried oregano leaves

1 tablespoon kosher salt

1 tablespoon ground cumin

1 tablespoon chili powder

1/2 teaspoon ground red pepper (cayenne)

3 cups reduced-sodium beef broth

2 (15oz) cans S&W® Black Beans (drained, rinsed)

1 (15.25oz) can Butter Kernel® Whole Kernel Corn (drained)

1 (15oz) can tomato sauce

1 (14.5oz) can diced tomatoes in juice (do not drain)

1 tablespoon masa or all-purpose flour

1 cup chopped fresh cilantro



Heat oven to broil. Place poblano chiles on broiler pan. Broil 2 inches from heat 15 to 20 minutes, turning every 5 minutes to char all sides. Place in paper bag or covered container; let stand 5 minutes. Remove stems, skin, seeds and ribs, using plastic or rubber gloves, if desired. Coarsely chop chiles.

Meanwhile, in large Dutch oven, cook ground beef, onions, garlic, oregano, salt, cumin, chili powder and ground red pepper over medium heat 8 to 10 minutes, stirring frequently, or until ground beef is thoroughly cooked. Add broth, beans, corn, tomato sauce and diced tomatoes. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Add chopped chiles, masa and cilantro. Cover; cook 10 minutes.

Serving Suggestions: Top this flavorful chili with your favorite toppings – shredded cheese, fresh cilantro, chopped red onion, sour cream or avocado. Serve with warm tortillas or corn bread.

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