Sunday, September 1, 2013
Poblano White Chili
Source: Vegetarian Times
Makes 8 servings
6 poblano chiles (1 pound)
2 tsp oil
1 1/2 cups chopped onion
2 cloves garlic, thinly sliced
1 tsp oregano
(Rajas are often served as a side dish or as a condiment for soups & stews, but are also delicious over nachos).
2 cans white beans, rinsed & drained (~30 oz)- I like to use cannellini beans
2-3 cups vegetable broth
2 tsp oregano
1 tsp cumin
1 cup corn kernels
salt & pepper to taste
1/2 cup chopped cilantro, plus extra for garnish
1 TB lime juice
roasted pumpkin seeds for garnish (optional)
Goat Cheese Sauce: (leave out for a vegan versian)
1/3 cup milk
3 oz. goat cheese crumbles
1. Roast chiles: Preheat oven to 425. Rub whole poblanos with oil, and place on baking sheet. Roast 30-45 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, & let steam 15 minutes. Rub off skins.
2. Make rajas: Cut off tops of roasted poblanos and remove seeds. Slice into1/4 inch strips. Heat oil in skillet over medium heat; add onion & garlic and cook ~5 minutes. Add poblanos & oregano; cook until heated through.
3. Meanwhile, make chili: Place 2 cups broth, rajas, beans, oregano, cumin, & corn in large pot (add more broth to adjust the consistency if needed). Bring to boil, reduce heat, cover & simmer 15 minutes. Season with salt & pepper. Stir in cilantro & lime juice & cook a few minutes more.
4. Make sauce: Warm milk in small saucepan. Stir in goat cheese & cook until smooth. Serve chili with sauce & garnish with extra cilantro & roasted pumpkin seeds if desired.