Poblano and Roasted Corn Chili (Southwest Style)

Why You’ll Love This Poblano and Roasted Corn Chili

There’s something magical about the combination of smoky roasted peppers and sweet corn in a comforting bowl of chili. This Poblano and Roasted Corn Chili takes inspiration from Southwest cuisine—with ingredients like fire-roasted corn, poblano peppers, and warming spices—to deliver a bowl that’s equal parts bold, wholesome, and satisfying.

Unlike heavier meat-based chilis, this vegetarian version is lighter, brighter, and packed with flavor, making it a fantastic dinner for fall and winter, Meatless Mondays, or game-day gatherings.

Whether you’re meal prepping or feeding a hungry family, this chili checks all the boxes:

• Hearty

• Gluten-free

• Vegetarian

• Packed with plant-based protein

• And completely free from pork, alcohol, or bacon

Let’s dig in.

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🛒 Ingredients

Vegetables & Beans:

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 poblano peppers, roasted, peeled, and diced

• 1 large red bell pepper, diced

• 2 cups fire-roasted corn kernels (fresh or frozen)

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (28 oz) fire-roasted diced tomatoes

Liquid Base:

• 1½ cups vegetable broth

• 2 tablespoons tomato paste

• Juice of 1 lime

Spices & Seasoning:

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• ½ teaspoon dried oregano

• ¼ teaspoon cayenne pepper (optional)

• Salt and black pepper to taste

Toppings (Optional but Highly Recommended):

• Sliced avocado

• Chopped cilantro

• Tortilla strips or crushed tortilla chips

• Lime wedges

• Vegan or dairy-based sour cream

• Shredded cheese or plant-based cheese

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🔥 How to Roast Poblanos and Corn

If you’re using fresh ingredients instead of store-bought fire-roasted:

For Poblanos:

1. Place the poblanos directly on an open flame or under a broiler, turning frequently until all sides are blackened.

2. Transfer to a bowl and cover for 10 minutes to steam.

3. Peel off the charred skin, remove seeds, and dice.

For Corn:

• Grill fresh corn on the cob until kernels are slightly charred, then cut off the cob.
  OR

• Roast frozen corn in a hot skillet or under the broiler until golden and slightly charred.

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🥣 Step-by-Step Instructions

Step 1: Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.

Step 2: Add Peppers and Spices

Stir in diced roasted poblano and red bell pepper. Sauté for 3–4 minutes, then add cumin, smoked paprika, chili powder, oregano, cayenne (if using), and a pinch of salt. Toast spices for 1–2 minutes.

Step 3: Build the Chili Base

Add tomato paste and stir to coat the vegetables. Then pour in fire-roasted tomatoes, corn, black beans, kidney beans, and vegetable broth. Stir to combine.

Step 4: Simmer

Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and flavors deepen.

Step 5: Finish with Lime

Stir in lime juice and taste. Adjust seasoning with salt, pepper, or more chili powder if needed.

Step 6: Serve & Garnish

Ladle chili into bowls and top with your favorite garnishes—avocado, cilantro, tortilla strips, and a dollop of sour cream or shredded cheese.

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🧡 Why This Recipe Works

• Southwest Flavors: The combo of smoky poblanos, roasted corn, and cumin gives it that authentic flavor.

• One-Pot Simplicity: Everything cooks in a single pot, saving time and cleanup.

• Make-Ahead Friendly: Tastes even better the next day as the flavors meld.

• Nutrient-Dense: Packed with fiber, vitamins, and plant-based protein.

• Customizable: Add quinoa, more veggies, or make it spicy—or creamy!

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🥑 Serving Suggestions

This chili is delicious on its own, but here are some great ways to round it out:

As a Main:

• Serve with warm cornbread or grain-free almond flour biscuits

• Ladle over brown rice, quinoa, or cauliflower rice for a hearty bowl

• Spoon over a baked sweet potato for a Southwestern twist

As a Party Dish:

• Create a DIY chili bar with toppings like:

  • Diced avocado

  • Crushed tortilla chips

  • Chopped scallions

  • Jalapeños

  • Plant-based sour cream or cashew cream

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📦 Storage, Freezing & Reheating

Refrigerate:

Store in an airtight container for up to 5 days. Flavors deepen over time!

Freeze:

Let chili cool completely. Portion into freezer-safe containers and freeze for up to 3 months.

Reheat:

Reheat gently on the stovetop or microwave, adding a splash of broth or water if too thick.

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💬 FAQs

Can I make this chili spicier?

Yes! Add diced jalapeños or more cayenne pepper, or stir in chipotle chili paste for smoky heat.

Can I add protein?

Absolutely. Add cooked ground turkey, shredded chicken, or tofu if you’re not keeping it vegetarian.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check labels on broth and toppings.

Can I make it creamy?

Stir in coconut milk, a dollop of cashew cream, or a swirl of vegan cream cheese before serving for a creamy variation.

What beans work best?

We love the combo of black and kidney beans, but pinto, cannellini, or garbanzo beans also work well.

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🥄 Variations to Try

Creamy Southwest Chili

Add 1 cup of coconut milk or cashew cream toward the end for a creamy, luxurious texture.

Poblano Chili with Quinoa

Add ½ cup of uncooked quinoa when you add the broth. Simmer for 25–30 minutes until cooked through.

Green Chile Version

Use Hatch green chilies in place of fire-roasted tomatoes and blend half the chili for a thicker texture.

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🏈 Why It’s Perfect for Fall & Game Day

• Smoky flavors + cozy ingredients = perfect fall vibes

• Feeds a crowd with ease

• Easy to prepare in advance

• Crowd-friendly toppings make it interactive and fun

• Vegetarian, but hearty enough for meat lovers to enjoy

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🧾 Nutritional Highlights (per serving, approx.)

• Calories: 300

• Protein: 12g

• Fiber: 14g

• Fat: 7g

• Carbs: 45g

• Gluten-free, vegan, and dairy-free (without optional toppings)

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🌟 Final Thoughts

This Poblano and Roasted Corn Chili captures the essence of Southwest cooking—smoky, hearty, and full of warmth. It’s a perfect plant-powered chili that’s:

• Easy to prepare

• Adaptable to different diets

• Packed with deep flavor and texture

• Cozy enough for chilly evenings, but bold enough for a crowd

Once you try it, it’s sure to become a go-to fall favorite!