Ingredients
Scale
- 2 pounds ground beef (or chicken/turkey)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
- 2 tablespoons chili powder
- 1 can (28 ounce) crushed fire roasted tomatoes
- 1 can (8 ounce) tomato paste
- 1 can (4 ounce) diced green chilies
- 1/3 cup hot sauce
- 3 tablespoons salted butter
- 2 bay leaves
- Salt to taste
- 2–3 cups chicken or beef broth
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- Avocado and Greek yogurt, for serving
Instructions
- Prepare ingredients by chopping vegetables and measuring out spices.
- In a skillet over medium heat, brown the ground beef until cooked through; drain excess fat and transfer to the slow cooker.
- Add onions, poblano peppers, spices, crushed tomatoes, hot sauce, butter, bay leaves, and broth to the slow cooker.
- Set on low heat and cook for about 120 minutes.
- Stir in cream cheese until melted; then mix in shredded cheddar gradually.
- Serve in bowls topped with avocado slices, cilantro, green onions, and Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg