Cook the beans per the instructions on the package, using the bare minimum of water. Once that is started, in a large pot brown the beef and then remove the beef to a bowl. Skim off all but 1 tablespoon of fat. Add the chopped onions and poblano peppers. Saute until somewhat caramelized, about 10 minutes. Add garlic and cook for 2 minutes more. Add the rest of the ingredients and simmer chili until the beans are done, stirring often. Once the beans are cooked, add them along with their liquid to the pot. Season with salt and additional chipotle pepper to taste.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 204 (45%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 92.7mg||29 %|
|Sodium 131.9mg||5 %|
|Potassium 1218.8mg||32 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 18.9g|
|Protein 33.3g||48 %|
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Calories per serving: 450
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