Roasted Poblano Chili

5-10 poblano peppers (depending on size)

1 medium yellow onion, diced

4 cloves garlic, minced

6 tbsp (~3 oz or ½ small can) tomato paste

1 lb ground beef

2 tbsp chili powder

2 tbsp cumin

1 tbsp brown sugar

½ tbsp garlic powder

1 tsp salt

1 tsp pepper

1 cup beef broth

1 28oz can crushed tomatoes

1 15.5oz can pinto beans, drained & rinsed

1 15.5oz can red kidney beans, drained & rinsed 

Toppings: shredded cheddar, sour cream, avocado 

Preheat the oven to 400 degrees. On a lined baking sheet toss peppers in olive oil, salt, and pepper. Roast in the oven for 40 minutes. When finished, cover tightly with aluminum foil and allow to cool and sweat for 10-15 mins. Then peel and remove the stem and most of the seeds. Dice the peeled peppers and set aside.

Meanwhile, heat about 1 tbsp olive oil in a medium pot. Add onion, garlic, and a pinch of salt. Cook for 5 minutes, then stir in the tomato paste. When combined, add ground beef, chili powder, cumin, brown sugar, garlic powder, salt, and pepper. Cook for 7- 10 minutes, until meat is browned and seasonings are fully combined. Add beef broth, crushed tomatoes, pinto beans, kidney beans, and poblano peppers (you should have about a cup of diced poblano). Cover and simmer, stirring occasionally, for 30 minutes. 

To serve, top with shredded cheddar, sour cream, and sliced avocado.