Poblano-Jalapeño Chili

• Cooking spray
• 1 1/2 pounds ground sirloin
• 2 jalapeno peppers
• 1 tablespoon canola oil
• 3 cups chopped onion (about 1 large)
• 1 cup chopped seeded poblano chile (about 2 large)
• 8 garlic cloves, minced
• 1 12-ounce Mexican beer (such as Corona)
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon kosher salt
• 2 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 1 cup fat-free, lower-sodium chicken broth
• 2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
• 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
• 3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed)
• 1/2 cup light sour cream
• 1/4 cup fresh cilantro leaves

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
2. Remove and discard seeds and membranes from 1 jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapenos, onion, poblano, and garlic; saute 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.

cooking spray, ground sirloin, peppers, canola oil, onion, chile, garlic, beer, chili powder, ground cumin, kosher salt, lower, chicken broth, salt, tomatoes, cheddar cheese, light sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/poblano-jalapeno-chili (may not work)