Step 1

Wash and dry all produce. Thinly slice scallions. Mince garlic. Drain and rinse beans. Core, seed, and dice poblano pepper into 1/2-inch cubes.

Step 2

Heat a drizzle of olive oil in a large pan over medium–high heat. Add ground beef. Break up into pieces, and cook until browned, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Step 3

Add poblano peppers, scallions, and garlic to the same pan. Toss until softened, 4-5 minutes. Add chili powder and cumin. Toss until fragrant, about 30 seconds. Season with salt and pepper.

Step 4

Add stock concentrate, beans, tomatoes, ground beef, and 1 cup water. Bring to a boil, then reduce to a simmer until thickened, about 10 minutes. Season to taste with salt and pepper. TIP: If you have time, simmer longer. The flavor gets better with time!

Step 5

Serve: Divide the smoky beef and poblano chili between bowls. Top with cheddar cheese and a dollop of sour cream. Enjoy!