Vegetarian White Bean Chili
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
3 cups cooked white beans or 2 15.5-oz. cans white beans, rinsed and drained
1 recipe Rajas (see below)
2 cups low-sodium vegetable broth
2 tsp. dried oregano
1 tsp. ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro, plus more for garnish
1 Tbs. lime juice
1/4 cup low-fat milk
3 oz. fresh goat cheese
1/4 cup roasted pumpkin seeds
For the rajas:
6 poblano chiles (1 lb.)
2 tsp. vegetable oil
1 large onion, thinly sliced (2 cups)
2 cloves garlic, peeled and thinly sliced
1 tsp. dried oregano
½ tsp. salt or to taste
Instructions:
Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro, and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
Warm milk in separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce, pumpkin seeds, and cilantro.
Serves 8.
For the rajas:
Roast and peel poblanos. Slice into 1/4-inch strips set aside. Heat oil in skillet over medium heat. Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown. Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through. Season with salt and pepper, if desired.
Serves 4.
From vegetariantimes.com