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    Pink Owl Kitchen » 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

    JUMP TO RECIPE

    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!

    Jump to:
    • 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
    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 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 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: 1servingCalories: 397kcalCarbohydrates: 45.6gProtein: 33gFat: 12gSaturated Fat: 3.4gCholesterol: 67mgSodium: 769mgPotassium: 1460mgFiber: 12.6gSugar: 7.8gCalcium: 173mgIron: 9mg
    Keyword chili, soup recipes, stews
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

    More Soups

    • Creamy Cajun Shrimp and Corn Chowder
    • Authentic Chicken and Sausage Gumbo
    • Creamy Sweet Potato Soup
    • Harvest Vegetable Soup

    Reader Interactions

    Comments

    1. 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

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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