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Pink Owl Kitchen » Recipes » Soups » The Best Chunky Chili

The Best Chunky Chili

Published: Nov 16, 2020 · Modified: Feb 16, 2022 by Ashley · This post may contain affiliate links

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This chili is hearty, loaded with chunky veggies, and has just the right amount of kick. Charred poblano peppers and espresso powder add amazing depth and flavor to this delicious chili!

overhead shot of best chunky chili in blue bowls with orange linen underneath. shredded cheddar cheese, jalapeños, and sour cream garnish the chili.

We are well into soup season and I've been loving every minute of it! The laid-back cooking process of soups really allows you to let your creativity shine. I almost always end up adding a couple of ingredients I didn't plan to when cooking soups and stews, and this Chunky Chili recipe was no exception!

There are a couple of unexpected ingredients in this chili recipe that really elevate the depth and complexity of the flavors - charred poblano peppers and espresso powder!

Table of Contents
  • How To Make This Chili Recipe
  • Storing and Make Ahead Instructions
  • Variations of This Recipe
  • You Will Also Love These Other Cozy Soup Recipes!
  • 📖 Recipe
side angle shot of the best chunky chili in blue bowls with orange linen underneath. shredded cheddar cheese, jalapeños, and sour cream garnish the chili.

How To Make This Chili Recipe

  • First, char your poblano pepper under your oven broiler for about 4-5 minutes per side until the skin is black and blistered. If removing the skin and seeds (I left mine on for extra flavor and heat), place the pepper in a plastic zipper bag for a few minutes, then peel the thin skin off. The steam from being placed in the bag helps the skin come off easily. Slice pepper in half, remove and discard the seeds, then chop pepper.
  • If leaving skin and seeds intact, simply chop your charred pepper after it has cooled enough to handle and set aside.
charred pepper
chopped pepper
  • Heat olive oil in a Dutch oven or large stockpot over medium-high heat. Add chopped onion and bell pepper and sauté for 3-5 minutes until veggies begin to soften. Add garlic and cook for another minute until the garlic is fragrant. Add ground meat or protein of choice and cook until meat is almost cooked through. Season meat mixture with salt, black pepper, chili powder, chipotle pepper, garlic powder, ground mustard, paprika, and cumin and stir to incorporate.
overhead shot of chili veggies cooking
overhead shot of chili veggies with garlic cooking
overhead shot of chili veggies with meat cooking
chili cooking with spices added
  • Add tomato paste and cook while stirring for about 2-3 minutes. Add crushed tomatoes, diced tomatoes and poblano pepper and stir to combine everything. Cook for an additional 3-5 minutes.
  • Add brown sugar, balsamic vinegar, and espresso powder. Stir to combine all of the ingredients. If you like your chili a bit more soupy, add vegetable or beef broth at this time, a half cup at a time, until you reach your desired consistency. I like a really chunky chili so I did not use any broth. Reduce heat and simmer for about 15-20 minutes.
  • Add beans and season with more salt and pepper to taste. Give everything a good stir and simmer for 10-15 more minutes.
  • Serve chili immediately with shredded cheddar cheese, sliced jalapenos, and chopped green onions if desired.
side angle shot of the best chunky chili in blue bowls with orange linen underneath. shredded cheddar cheese, jalapeños, and sour cream garnish the chili.

Storing and Make Ahead Instructions

Leftover chili may be stored in an airtight container in the refrigerator for up to five days.

You can also freeze leftover chili by placing it in a zip-top freezer bag, removing as much as possible before sealing. Wrap the sealed freezer bag in plastic wrap and store it in the freezer in a lying-down position for up to a month.

Thaw frozen chili overnight in the refrigerator. You may reheat chili on the stovetop or in the microwave.

Make this chili ahead of time and reheat it on the stovetop when ready to serve. If chili is too thick, add ¼ cup of broth at a time until desired consistency is reached.

close up overhead shot of best chunky chili in blue bowls with orange linen underneath. shredded cheddar cheese, jalapeños, and sour cream garnish the chili.

Variations of This Recipe

You can honestly get as creative as you like when it comes to chili recipes! You can experiment with different vegetables and spices and make your chili taste however you like. Try some of these fun add-ins next time:

  • Shredded chicken
  • Shredded or pulled pork
  • Ground pork or sausage
  • Corn kernels
  • Black beans
  • Diced sweet potatoes
side angle shot of the best chunky chili in blue bowls with orange linen underneath. shredded cheddar cheese, jalapeños, and sour cream garnish the chili.

You Will Also Love These Other Cozy Soup Recipes!

Authentic Chicken and Sausage Gumbo

Creamy Sweet Potato Soup

Harvest Vegetable Soup

📖 Recipe

side angle shot of the best chunky chili in blue bowls with orange linen underneath. shredded cheddar cheese, jalapeños, and sour cream garnish the chili.

The Best Chunky Chili

Ashley Boyd
This chili is hearty, loaded with chunky veggies, and has just the right amount of kick. Charred poblano peppers and espresso powder add incredible depth and flavor to this delicious chili!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course, Soup
Cuisine American, Chili, Soups
Prevent your screen from going dark
Servings 6 servings
Calories 397 kcal

Equipment

  • Large stock pot or Dutch oven

Ingredients
  

  • 1 medium poblano pepper
  • 2 tablespoons olive oil - extra virgin
  • 1 medium yellow onion - diced
  • 1 red bell pepper - seeded and diced
  • 3 cloves garlic - minced
  • 1 lb ground beef - or ground turkey, chicken, or plant-based protein*
  • Salt and cracked black pepper to taste
  • 1-2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon ground mustard
  • ½ teaspoon chipotle pepper powder
  • ¼ teaspoon cayenne pepper - optional
  • 2 tablespoons tomato paste
  • 28 oz can crushed tomatoes
  • 14.5 oz can diced fire roasted tomatoes - with liquid
  • ½ - 1 cup vegetable or beef broth - optional
  • 1-2 tablespoons dark brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon espresso powder
  • 15 oz can dark red kidney beans - drained and rinsed
  • 15 oz can pinto beans - drained and rinsed
  • Shredded cheddar cheese, chopped jalapenos, and sliced green onions - for topping

Instructions
 

  • Char poblano pepper under oven broiler for 3-4 minutes per side until skin is black and blistered. Chop entire pepper, seeds and all, once it has cooled enough to handle and set aside.**
  • Heat olive oil in a Dutch oven or large stock pot over medium-high heat. Add onion and bell pepper and cook until softened, about 3-5 minutes. Add garlic and cook until fragrant, about a minute.
  • Add ground meat and cook until almost cooked through, about 3-5 minutes. Season with salt, black pepper, chili powder, chipotle pepper, garlic powder, paprika, cumin, ground mustard, and cayenne. Stir to combine.
  • Add tomato paste and cook while stirring for 2-3 minutes. Add crushed tomatoes, diced tomatoes, poblano peppers, brown sugar, espresso powder, and balsamic vinegar and stir to combine. If using, add vegetable or beef broth at this time. Reduce heat and simmer, uncovered, stirring occasionally for 15-20 minutes. Add additional salt and pepper to taste if desired.
  • Add beans and stir to combine with the other ingredients. Continue to simmer for and additional 10-15 minutes.
  • Serve immediately and top with shredded cheddar cheese, chopped jalapeno and sliced green onions if desired.

Notes

*I used Impossible Foods plant-based ground burger.
**If you do not like quite as much heat, place the charred poblano pepper in a plastic zipper bag for 2-3 minutes to allow steam to help loosen the skin, then remove the thin skin. Slice pepper in half, remove seeds, and chop.
Store this chili in an airtight container in the refrigerator for up to 5 days.
See blog post for other important tips.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 45.6g | Protein: 33g | Fat: 12g | Saturated Fat: 3.4g | Cholesterol: 67mg | Sodium: 769mg | Potassium: 1460mg | Fiber: 12.6g | Sugar: 7.8g | Calcium: 173mg | Iron: 9mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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Reader Interactions

Comments

  1. Nathan king

    March 23, 2025 at 7:30 pm

    5 stars
    So I just this Chili recipe and folks let me tell ya, This is absolutely delicious. It has officially moved to the top of my list for one of favorite chili recipes. I was on the fence about the espresso powder and Balsamic vinegar but they blended nicely with each other. Thank you for posting this recipe Ashley,

    Reply
    • Ashley Boyd

      March 28, 2025 at 4:28 pm

      I am thrilled to hear you enjoyed the chili recipe! Thank you for trying it and for the kind comment!

      Reply
  2. Marlon Boyd

    February 21, 2021 at 6:23 pm

    5 stars
    Best chilI Recipe! It was Easy to make and had a perfect balance of spice and sWeet!

    Reply
    • Ashley

      February 22, 2021 at 12:03 am

      I’m so happy to hear you enjoyed the recipe and the balance of sweet and spicy!

      Reply
5 from 4 votes (2 ratings without comment)

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