Jalapeno Popper Chili

jalapeno_popper_chili

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!

Recipe adapted from Tablespoon

Jalapeno Popper Chili

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 6 people

A delicious and creamy chili with all of the goodness of a jalapeño popper packed inside!

Course Dinner, Main Course, Side Dish, Soup
Cuisine American, Mexican

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, cook and crumble the bacon. Add the bacon and cream cheese right before serving. Stir until melted and creamy. Serve with desired toppings.
Nutrition Facts
Jalapeno Popper Chili
Amount Per Serving
Calories 319 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 77mg26%
Sodium 538mg22%
Potassium 538mg15%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 21g42%
Vitamin A 1265IU25%
Vitamin C 37mg45%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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Categories
BeefVegetables

Comments

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  1. 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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