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Make this chili for dinner and pack up for lunch the next day. The flavors only get better overnight.

Total Time Prep Servings Yield



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How would you rate this recipe?
  • ALR7274519DW
    2 APR, 2019
    Very tasty and everyone loved it. I used Romano beans. Didn’t have poblanos so used spinach, adding it at the end. Nicely spiced. Added some mild sausage for extra flavour. To save money I bought skinned and bone in chicken thighs and pulled off the skin. After sauté I put everything in my slow cooker for a few hours. Easy to pull off the meat after that. (Couldn’t get the star rating to work - should be 4.5 stars!)
  • CKL21897057
    10 JAN, 2019
    Amazing and delicious! Used chili olive oil and added some Goya Recaitro ..... definitely on the dinner rotation
  • MS12361671
    16 NOV, 2018
    I made this last night. My husband who is a very picky eater enjoyed it. So for me it is a keeper.
  • denibud
    21 MAY, 2018
    I just made this tonight, it's unusually chilly today in Los Angeles! (in May)'s delicious! I love the way Sara broke it down in her video, it's really an easy recipe and so hearty. This recipe is a keeper and I will make it again for sure. YUM!
  • tom3109977
    30 DEC, 2017
    I was worried that the chiles would make it too hot for wife and so cut in half...but tasted great anyway.

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