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grilled jalapeno chili, vegetarian chili recipe, grilled jalapeno chili recipe

Fire Roasted Poblano and Jalapeno Chili

  • Author: Robyn
  • Yield: Will make a large batch, enough for 4 people with leftovers.


  • 2 tbsp olive oil
  • 1 large red or yellow bell pepper, chopped
  • 1 sweet yellow onion, chopped
  • 6 cloves garlic, minced

For Grilling:

  • 8 tri-color mini peppers
  • 1 poblano pepper
  • 2 jalapeno peppers


  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp smoked sea salt
  • 1 tbsp cumin
  • ½ tsp chipotle powder (you can also substitute 1/2 chili pepper in adobo, chopped finely)
  • 1 tbsp smoked brown sugar
  • dash cinnamon
  • dash allspice
  • 1 tbsp chopped fresh basil


  • ¼ cup Worcestershire sauce
  • 1 28 oz can diced tomatoes
  • 4 tbsp tomato paste (or half small can)
  • ½ bottle craft beer
  • 1 can (low sodium) chicken or beef broth
  • 1 15 oz can pinto beans- rinsed and drained
  • 1 15 oz can black beans – rinsed and drained
  • 1 15 oz can kidney beans – rinsed and drained


  1. Grill your poblano, tri color and jalapeno peppers on medium direct heat until nice char marks develop on both sides.
  2. Heat oil in a large pot or dutch oven on the stove on medium heat.
  3. Add onion and cook until soft.
  4. Add bell pepper and cook until tender.
  5. Add the garlic and spices and cook for another minute.
  6. Add the beer, Worcestershire sauce, chicken broth, tomato paste and the can of tomatoes.
  7. Bring to a boil and then reduce heat to low.
  8. Now that the peppers have cooled, chop them up and add to the chili.
  9. Add beans and continue to simmer for another hour or until the chili has thickened.


If you like a soupier chili, add the whole bottle of beer instead of just half.

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