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Vegetarian White Chili with Roasted Poblano Peppers Yum
Vegetarian White Chili with Roasted Poblano Peppers
Course soups stews
Cuisine tex mex
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
To make Rajas:
  • 4 Poblano Chilies – medium
  • 1 Onion – medium, thinly sliced
  • 2 cloves Garlic – , thinly sliced
  • ½ tsp Oregano Dried
  • to taste Salt Pepper &
For the White Chili:
  • 2 cups White Beans (like Cannellini or Navy beans) – cooked (about 1cup dry beans, soaked overnight and cooked till tender or use rinsed and drained canned beans)
  • Rajas – recipe follows
  • 1 cup Vegetable broth Low sodium
  • 1 tsp Oregano Dried
  • ½ tsp Cumin Ground
  • ½ cup Corn Fresh or frozen kernels
  • 2 tsps Lime juice
  • ¼ cup Cilantro – plus more for garnish
  • to taste Salt Pepper &
To Serve:
  • Brown Rice
  • Sour Cream
  • wedges Lime
  • Green Onions
  • Cheese Grated
Course soups stews
Cuisine tex mex
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
To make Rajas:
  • 4 Poblano Chilies – medium
  • 1 Onion – medium, thinly sliced
  • 2 cloves Garlic – , thinly sliced
  • ½ tsp Oregano Dried
  • to taste Salt Pepper &
For the White Chili:
  • 2 cups White Beans (like Cannellini or Navy beans) – cooked (about 1cup dry beans, soaked overnight and cooked till tender or use rinsed and drained canned beans)
  • Rajas – recipe follows
  • 1 cup Vegetable broth Low sodium
  • 1 tsp Oregano Dried
  • ½ tsp Cumin Ground
  • ½ cup Corn Fresh or frozen kernels
  • 2 tsps Lime juice
  • ¼ cup Cilantro – plus more for garnish
  • to taste Salt Pepper &
To Serve:
  • Brown Rice
  • Sour Cream
  • wedges Lime
  • Green Onions
  • Cheese Grated
Vegetarian White Chili with Roasted Poblano Peppers
Instructions
  1. Make Rajas: Preheat the broiler to ‘High’. Place the poblanos on a foil lined baking sheet and broil for 10~12 minutes, turning them around in between, until they are evenly charred on all sides. Leave the door a little ajar to keep an eye on the broiling. Chilies go from charred to burnt in no time.
  2. Place the broiled poblanos in a bowl, cover and set aside for 10~15 minutes. When cool enough to handle, peel and slice them into ¼” strips. Set aside.
  3. Heat 2tsp olive oil in a skillet, add onions and garlic and cook on medium heat until the onions are golden brown, about 6~8 minutes.
  4. Add oregano, poblano strips, salt and pepper; cook for 3~4 minutes.
  5. To make White Chili: Combine the beans, Rajas, broth, oregano and cumin in a medium saucepan and simmer over medium heat.
  6. Cook 12~15 minutes, stirring occasionally.
  7. Stir in corn, cilantro and lime juice. Season with salt and pepper. Cook for 2 more minutes.
  8. Serve hot with the toppings and sides.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook ChallengeJanuary — Week 5‘.

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