This easy Jalapeno Popper Chili recipe is perfect for Fall, football games, and chili season! One of my go-to soups in the fall. Make it in my instant pot. A slow cooker works well or a regular pot on the stove. It is a very easy and practically one-pot meal. Delicious, hearty, bean-less chili recipe made with ground chicken, ground beef, and sweet potatoes – the perfect combination
I didn’t create this recipe. A friend of mine shared with me. You can find an original recipe on one of my favorite blogs: Skinny Taste There are so many tasty recipes. This one is my keeper for sure.
Let’s get cooking:
Gather all ingredients together. It is almost like a one-pot meal. If you are using a slow cooker, you don’t even have to brown your meat. Just toss everything in a slow cooker. Turn on slow and let it cook. When dinner comes around, you will have a delicious meal ready.
Dice your onions. I like my onions very small, but if you like chunks, no need to chop them into tiny pieces. Add to an Instant pot. Turn on sautés. Stir occasionally, to not burn in the middle, and saute till golden.
When the onions are ready, toss your ground beef and ground pork or chicken. You can use any meat. Up to your preferences. Sometimes I use only ground turkey or mix beef with breakfast sausage. Brown your meat.
Dice your bell peppers, jalapenos, and sweet potatoes, and get ready tomatoes. I like to use fire-roasted tomatoes from a can. Any can of diced tomatoes will do it. Gather all your spices and garlic. Mix all your ingredients together and add the stock.
Set your Instant Pot on the manual for 20 min. Make sure it is sealing. Let the pressure naturally release. I usually make this early in the day. When the soup is done cooking I do not open till we are ready to eat dinner. This way the flavors can mix nicely together. If you are using a slow cooker, set it on low and 8 hours.
Top Your Chili:
Serve with goat cheese and avocado. You can also sprinkle with fresh jalapeño. You can add all the toppings you love to make this chili even better! All the favorites blend together so well with this Jalapeno popper chili soup recipe.
Storing Jalapeno popper chili soup Properly:
- Refrigerate: It is best to keep the chili soup in an airtight container or ziplock bag in the refrigerator once cooled after cooking. Store in the refrigerator for 5 to 7 days long. Warming it up in a saucepan or microwave.
- Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air. Laying flat, place the chili in the freezer for 1 month long. Do not forget to add the name on your bag
- Warming up: When ready to reheat, thaw overnight in the refrigerator and heat in a saucepan or microwave until warmed through.
More Popular Soup Recipes:
Jalapeno popper chili soup
Ingredients
- 1 medium white or yellow onion diced
- 1 tbsp avocado oil
- 1 lb lean ground chicken
- 1 lb lean ground beef
- 3 cloves minced garlic
- 1 red or green bell pepper diced
- 2 jalapeños seeds removed, diced
- 1 large sweet potato
- 1 14oz can petite diced tomatoes
- 1 cup reduced-sodium chicken broth
Spices
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp kosher salt
- 1 tsp garlic salt
- 1 tsp ground cumin
Garnish
- 1/2 chopped jalapeno
- 2 small diced avocado
- goat cheese
Instructions
- Saute your onion till it will start turning golden.
- add meat and brown it.
- Mix in the rest of the vegetables with spices and broth and mix all together.
- Set IP for 20 minutes and after it's done cooking let it is for at least 30 minutes or a couple of hours if you want. IP will be on the "keep warm" function at this point and the flavors will melt nicely together.
- If you are using a slow cooker, set it for 8 hours on slow and let it cook.
- Garnish with greens and goat cheese and serve with toasted bread. Enjoy
