Roasted Poblano and White Bean Chili

Roasted Poblano and White Bean Chili is a delightful twist on the traditional red chili. It offers a fresher and lighter experience, where the flavors of fresh chiles take center stage without the overpowering presence of tomatoes. This recipe combines a harmonious trio of poblano, Anaheim, and jalapeño chiles, which not only provide complexity but also a modest level of heat. The result is a deliciously balanced chili that will leave you craving for more.

SERVES 4 TO 6

INGREDIENTS:

• 5 poblano chiles, halved lengthwise, stemmed, and seeded
• 3 Anaheim chiles, halved lengthwise, stemmed, and seeded
• 3 tablespoons vegetable oil
• Kernels cut from 2 ears of corn, cobs reserved
• 2 onions, cut into large pieces
• 2 jalapeño chiles, stemmed, seeded, and chopped
• 2 (15-ounce) cans cannellini beans, rinsed
• 4 cups vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1½ teaspoons ground coriander
• Salt and pepper, to taste
• 1 (15-ounce) can pinto beans, rinsed
• 4 scallions, green parts only, sliced thin
• ¼ cup minced fresh cilantro
• 1 tablespoon lime juice

INSTRUCTIONS:

1. Adjust oven rack 6 inches from the broiler element and preheat the broiler. Toss poblano and Anaheim chiles with 1 tablespoon of oil and place them skin side up on an aluminum foil-lined baking sheet. Broil until the chiles begin to blacken and soften, around 10 minutes. Rotate the pan halfway through broiling. Once done, transfer the broiled chiles to a bowl, cover with plastic wrap, and let them steam for 10 to 15 minutes. Peel the poblanos and Anaheims, then cut them into ½-inch pieces, reserving any accumulated juice.
2. While the chiles steam, toss the corn kernels with 1 tablespoon of oil and spread them evenly on a foil-lined baking sheet. Broil, stirring occasionally, until the kernels begin to brown, which will take about 5 to 10 minutes. Allow the corn to cool on the baking sheet.
3. In a food processor, pulse the onions and jalapeños together until they reach the consistency of chunky salsa (around 6 to 8 pulses). Transfer the mixture to a bowl. In the now-empty food processor, process 1 cup of cannellini beans, 1 cup of broth, and ½ cup of chopped roasted chiles (along with any accumulated juice) until smooth, approximately 45 seconds.
4. Heat the remaining 1 tablespoon of oil in a Dutch oven over medium heat until shimmering. Add the onion-jalapeño mixture and cook until softened, which should take 5 to 7 minutes. Stir in the minced garlic, tomato paste, cumin, coriander, and ½ teaspoon of salt. Continue cooking until the tomato paste begins to darken (about 2 minutes).
5. Stir in the remaining 3 cups of broth, scraping up any browned bits. Add the pureed chile-bean mixture, the remaining roasted chiles, the remaining cannellini beans, pinto beans, and corn cobs. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently until the chili thickens and the flavors meld (approximately 40 minutes).
6. Discard the corn cobs. Stir in the broiled corn kernels and let them heat through for about 1 minute. Remove the pot from heat and stir in the sliced scallions, minced cilantro, and lime juice. Season with salt and pepper according to taste.
7. Serve the delicious Roasted Poblano and White Bean Chili with your choice of garnishes, such as sour cream, tortilla chips, and lime wedges, and enjoy!