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Vegetarian White Chili with Roasted Poblano Peppers

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 45 minutes
Course: soups stews
Cuisine: tex mex
Servings: 4 Servings

Ingredients

To make Rajas:

  • 4 Medium Poblano Chilies
  • 1 Medium Onion, thinly sliced
  • 2 Garlic cloves, thinly sliced
  • ½ tsp Dried Oregano
  • 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)
  • 1 cup Low sodium Vegetable broth
  • 1 tsp Dried Oregano
  • ½ tsp Ground Cumin
  • ½ cup Fresh or frozen Corn kernels
  • 2 tsp Lime juice
  • ¼ cup Cilantro, plus more for garnish
  • To taste Salt & Pepper

To Serve - Toppings and Sides:

  • As needed Brown Rice
  • As needed Sour Cream
  • As needed Lime Wedges
  • As needed Green Onions
  • As needed Grated Cheese

Instructions

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.
  • Place the roasted 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.
  • 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.
  • Add oregano, poblano strips, salt and pepper; cook for 3~4 minutes.

To make White Chili:

  • Combine the beans, Rajas, broth, oregano and cumin in a medium saucepan and simmer over medium heat.
  • Cook 12~15 minutes, stirring occasionally.
  • Stir in corn, cilantro and lime juice. Season with salt and pepper. Cook for 2 more minutes.
  • Serve hot with the toppings and sides.
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