easy smoky chili con queso

I didn’t actually realize how cold it was supposed to be this day, until I embarked on my morning run.

Yup, it was cold, and as a result of the sharp 15-20 mph wind my chest hurt for the rest of the day. Love that. This also invokes my tireless annual reminder that Florida cold is quite a bit colder-feeling than other brands of cold. 50 degrees feels like 40. Thanks, humidity.

But, because of these gloomy and shivery conditions, warming comfort food is a must. I initially had a different idea for the day but saw a bunch of soup recipes popping up on Pinterest. Then my usual dad joke brain kicked in: chili cos it’s chilly. Har. Har. Har. Figured it might help my pissed off chest cavity, too.

Reminiscent of the indulgent and well-loved appetizer, but bulked up for the bowl: that’s how I’d describe this Easy Smoky Chili Con Queso. Poblano and plenty of spices lend a hearty and flavorful profile, and lots of pinto beans bulk up the saucy base. Fully vegetarian, done in 30 minutes, and makes a fuckload to enjoy with bread or chips the rest of the week.

Shit, take a batch to your Super Bowl parties in a couple weeks. Might win you a prize! Or, some praise. Less fun, but still flattering.

Spice, Spice, Baby

A lot of chili recipes turn to our friend the bell pepper, but I decided to use a poblano because I’m kinda into them right now. ‘Specially since my blackened shrimp poblano tacos.

So, to start. Sweat a diced yellow onion and poblano in some olive oil, within your big enameled Dutch oven or a soup pot. Then, stir in garlic cloves and your spice blend: dried oregano, smoked paprika, chipotle chili powder, and cumin. Get these granules nice and toasty. But not burnt. Probably only need to stir them for a minute.

Then, swirl in a can of tomato paste. All your aromatics will stick to the paste. This is fine.

Next up: stir in a jar of your favorite salsa roja (I used a roasted chipotle variety to bring on the heat) and some vegetable broth. Water is fine, too. Plop in a few cans of pinto beans thereafter.

Now, I call for a minimum of 10 minutes to simmer the chili. This is bare minimum – it will be quite tasty after this point. If you have the time and want a sort of all-day simmerfest, keep the heat real low and let it rip for a few hours. I wouldn’t do more than 3. The longer you go, the more fragrant and flavorful the chili will become.

Cheesin’

When you’re ready to finish off the chili, be it after 10 minutes or multiple hours, whip out your cheesiest smile. And your cheese. The latter is probably more useful.

Cube up your cream cheese – make sure it’s softened to room temp – and plop into the pot incrementally, stirring until it incorporates into the remaining ingredients. Do the same thing with some shredded sharp cheddar and monterey jack cheeses. You can shortcut this and use pre-shredded Mexican blend cheese, if you’re a lazy fuck. Perfectly acceptable.

Now, FINISH HIM. Meaning, scoop into bowls, cups, or crocks. I love topping mine off with avocado, green onions, and cilantro, sometimes some extra cheese if I don’t give a damn about my lactose intolerance (and have Lactaid handy). I’ll either accompany my portion with bread or tortilla chips, depending on vibes.

Yes, this soup stores beautifully. Think up to 5 days in the fridge, so it’s an awesome cozy meal prep to take to work or school if you have microwave access. Because it’s so rich and filling, you don’t even need a huge portion to feel satisfied. Just be sure to store separately any toppings you wish to add.

Note: I did not test this in a crockpot cos pulling that big fat shit out of my cabinet is annoying and I didn’t really feel like it, but hey, if you’re familiar with crockpot usage, go for it!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Cold? Warm your ass up:

Chipotle Pumpkin Enchilada Chili

One Skillet Chili Cheese Frito Pie

Buffalo White Bean Chili

Beer Cheese Broccoli Noodle Soup

easy smoky chili con queso

Temps drop below 60? Time for some chili!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course, Soup

Servings 8

Ingredients

  

• 1 medium yellow onion, diced
• 1 poblano pepper, diced
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 2 tsp chipotle chili powder
• 1 tsp cumin
• 1 can tomato paste
• 1 jar salsa (about 16 oz)
• 1 cup vegetable broth (or water)
• 3 cans pinto beans, drained
• 4 oz cream cheese, softened and cubed
• 1 cup sharp cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• green onions, cilantro, Greek yogurt, avocado, and more cheese, for topping

Instructions

 

• Heat 2 tablespoons olive oil in a Dutch oven or large soup pot. Saute the onion and poblano peppers until soft and fragrant, about 4-5 minutes. Stir in the garlic, oregano, smoked paprika, chipotle chili powder, and cumin. Toast for 60 to 90 seconds until fragrant. Swirl in the tomato paste.
• Pour in the salsa, vegetable broth, and beans. Bring to a gentle simmer and cook at least 10 minutes. This can go for longer! Maintain a medium-low heat, stirring occasionally.
• Stir in the cream cheese and shredded cheeses incrementally until melted. Taste and adjust salt and pepper as desired.
• Divide into bowls or soup crocks. Top with extra cheese, avocado, yogurt/sour cream, green onions, and cilantro, as desired.

Keyword beans, cheese, chili, gameday, healthy, main course, meal prep, pinto beans, poblano, soup, stew, vegetarian