Pueblo Chili
A hearty and flavorful Pueblo Chili featuring tender beef or lamb, beans, green peppers, and bold spices, perfect for comforting meals and gatherings.
Ingredients
- 2 lb. lean beef or lamb, cut into 1-inch cubes ⓘ
- 1 c. chopped onion
- 2 Tbsp. vegetable oil ⓘ
- 2 c. water ⓘ
- 1/4 c. tomato paste ⓘ
- 1/4 c. barbecue sauce ⓘ
- 1 tsp. cumin ⓘ
- 1 (15 oz.) can garbanzos ⓘ
- 1 (15 oz.) can pinto beans ⓘ
- 2 green peppers, cut into 1-inch squares ⓘ
- 3/4 c. instant brown or white rice ⓘ
- 4 Tbsp. chili seasoning ⓘ
- 1/2 tsp. garlic powder ⓘ
Instructions
- Brown meat and chopped onion in vegetable oil; drain well.
- Add water, barbecue sauce, tomato paste, chili seasoning, cumin, and garlic powder.
- Cover and simmer for 1 hour or until meat is tender.
- Stir in garbanzo beans, pinto beans, green peppers, and rice.
- Cook for an additional 15 minutes or until rice is done.
Tips & Substitutions
For a richer flavor, consider browning the meat in batches to avoid steaming. You can substitute the beef or lamb with turkey or a plant-based protein for a lighter option. If you prefer a spicier dish, add diced jalapeños or a dash of cayenne pepper. Using leftover cooked rice can save time in the final step. This dish can be a hearty base for a variety of toppings or garnishes.
Serving Suggestions
Serve Pueblo Chili with warm cornbread or over a bed of tortilla chips for a comforting meal. It pairs beautifully with creamy avocado slices or a dollop of sour cream. For a complete dinner, consider a fresh side salad or some grilled vegetables. This dish also makes a great filling for burritos or as a topping for baked potatoes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Pueblo Chili contains roughly 1523 calories, with 76g protein, 227g carbohydrates, and 59g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and protein (152% of the Daily Value). Note that it is relatively high in sodium, at 1729mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and onions first, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully, making it a great alternative for busy days.
What can I use instead of garbanzo beans?
If you don't have garbanzo beans on hand, you can substitute them with black beans or kidney beans. This will still provide a hearty texture and flavor. Just ensure to drain and rinse any canned beans to reduce sodium content. Feel free to experiment with your favorite beans in this chili for a personalized touch.
Is there a vegetarian version of Pueblo Chili?
Absolutely! To make a vegetarian version, replace the meat with a mix of beans such as black beans, kidney beans, and lentils. Increase the amount of vegetables, like zucchini or mushrooms, to add substance. Use vegetable broth instead of water to enhance the flavor. This adaptation keeps the essence of the dish while catering to plant-based diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).