Roasted Poblano and White Bean Chili (Recipe #125)

Now that we are getting into fall, I want to eat a lot of chilis and soups! I really like the recipes in the Vegan for Everybody cookbook for chilis! They offer a couple recipes that center around unique flavors. This recipe for roasted poblano and white bean chili was really amazing!

This chili was centered around roasted peppers. I used poblano peppers and anaheim chilis (I also used a few green peppers because I could only find a couple poblano peppers). After roasting them under the broiler, I put them in a bowl and covered it so that they continued to steam. I let them sit in the bowl for about 10 minutes. I removed them from the bowl, peeled off the skin of the peppers, and diced them. While I was waiting for the poblanos to steam in the bowl, I roasted corn under the broiler and began prepping my other veggies. I processed onions and jalapenos in a food processor until they were thinly diced. I began sauteeing that in a dutch oven. Then, I used the food processor to puree a cup of beans, vegetable broth, some of the diced peppers, and the juices from the peppers. I added garlic to the onion mixture in the dutch oven along with tomato paste, cumin, coriander, and salt. After a couple minutes, I added in vegetable broth, the pureed white bean mixture, the diced peppers, and pinto beans. I let that simmer together for about 45 minutes. After the chili cooked down, I added in the broiled corn. I took the chili off the heat and added in cilantro, lime juice, and scallions.

This chili had an incredible flavor! I loved the flavor of all of the different peppers. I enjoyed the combination of cannellini and pinto beans. Before serving, I topped our bowls with tortilla chips and it added a perfect crunch to the bowl. This was a great recipe and one that I am going to keep to make again!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I loved this! Remember to spread the peppers around a baking sheet so that they broil evenly.