Jalapeno Popper Chili

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Everything that I loved about this jalapeño popper dip was represented in this delicious chili. I am not even lying when I say that this made the list of

Jalapeno popper chili in a white bowl garnished with jalapeños and cilantro.

It is starting to get cold around these parts. And every year I question why I live in Utah. We had some snow this week and it is freezing outside. I just want to stay inside all day in my pajamas in bed with some hot cocoa. But then I remember that I am a mom and life is busy and that isn’t possible. 🙂  At least there is one thing that I look forward to this time of year. A warm bowl of soup or chili.

I have had a jalapeño popper obsession going on lately. It was after I made this dip that I totally fell in love. I love how the cream cheese helps cool down the jalapeño but gives it enough of a kick. Everything that I loved about this jalapeño popper dip was represented in this delicious chili. I am not even lying when I say that this made the list of my top 5 favorite chilis. Cream cheese was added to this chili! How can you go wrong when cream cheese is added to anything? It gave this chili a delicious creamy taste when the jalapeños gave it a kick! Oh and it has bacon added to it. So pretty much this is a recipe for the best chili invented. You will love it. It is going to warm you up this winter and become a family favorite!


Jalapeno Popper Chili

4.50 from 2 votes
A delicious and creamy chili with all of the goodness of a jalapeño popper packed inside!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings: 6 people


  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium red onion chopped
  • 1 red bell pepper chopped
  • 2 jalapeno peppers seeds omitted and finely chopped
  • 3 cloves garlic minced
  • 1 pound lean ground beef can also use ground chicken or turkey
  • 2 tablespoons taco seasoning
  • 1 14.5 oz can black beans, drained and rinsed
  • 1 cup corn
  • 1 14.5 oz can diced tomatoes
  • 1/2 cup salsa
  • 3/4 cup chicken broth
  • 1/2 cup chopped cilantro
  • 4 slices bacon
  • 4 ounce cream cheese

Optional Toppings:

  • Shredded Cheddar Cheese
  • One jalapeño sliced
  • cilantro chopped


  • In a large pot add the extra virgin olive oil. Sauté onion, bell pepper, jalapeño, and garlic over medium heat until tender. Add the ground beef and cook until no longer pink. Add in the taco seasoning.
  • Add the black beans, corn, diced tomatoes, salsa, chicken broth, and chopped cilantro. Bring the chili to a simmer and cook for 30 minutes to allow flavors to blend.
  • Meanwhile, cook and crumble the bacon. Add the bacon and cream cheese right before serving. Stir until melted and creamy. Serve with desired toppings.


Serves: 6

Calories319kcal (16%)Carbohydrates11g (4%)Protein21g (42%)Fat21g (32%)Saturated Fat8g (40%)Cholesterol77mg (26%)Sodium538mg (22%)Potassium538mg (15%)Fiber2g (8%)Sugar4g (4%)Vitamin A1265IU (25%)Vitamin C37mg (45%)Calcium38mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Side Dish, Soup
Cuisine American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I absolutely love how this turned out. I threw in a whole block of cream cheese and used ground turkey. Once the turkey was browned I threw a can of mexican tomato sauce on it and threw everything into the crockpot. So yummy!!!

  2. 4 stars
    This was A great recipe Alyssa. I tweeked it just a tiny bit. I added Serrano peppers to the mix.
    I cut Poblano peppers in half; roasted them, then completed by filling each half with the chili. Toping this off with a nice sharp cheddar and crem fraiche.

  3. I’d love to make this for a chili cook-off. I’m thinking I could cook all of this at home and transfer it to a crock pot to bring to the office. Once I’ve let it heat up for a few hours at the office, I could add the bacon and cream cheese before the cook-off starts. Or I could cook all of it and add the bacon and cream cheese at home, transfer it to a crock pot, and just heat it all together. Thoughts?

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