This recipe is from this month’s issue of Vegetarian Times. I love this magazine so damn much. This month, they had a whole section of recipes using poblano peppers. I was really excited about these recipes in particular, since there have been so many excellent poblanos at the markets lately.
The first part of this recipe requires the preparation of Rajas. Rajas are a mixture of roasted poblanos and sautéed garlic and onions that are used in soups and stews, or as toppings for things like nachos.
So, roast a pound of poblanos (about 6). Rub oil on them (I used olive oil) and put them in the oven at 425 degrees F for about 40 minutes. Turn them over occasionally so that they become blackened on all sides.
I probably put too much oil on them, so mine sizzled A LOT in the oven. They were fine though, and so was my oven, so don’t worry if you hear some major popping sounds.
When you remove them from the oven, transfer them to a large bowl and cover with plastic wrap for 15 minutes. Afterwards, rub the skin off and rinse out the seeds. Cut into thin slices.
Chop a medium onion and mince 3 large cloves of garlic. Sauté in 2 tsp of vegetable oil until the onion is soft. Add the roasted poblano slices and coo for another 3 minutes. Add 2 tsp of dried oregano.
There you have it. Rajas. Now for the chili!
Poblano White Chili
- 1 recipe rajas
- 3 cups cooked white beans
- 2 cups vegetable broth
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 cup corn kernels
- 1/2 cup chopped cilantro
- 1 tbsp lime juice
The recipe also calls for 1/4 cup of low fat milk and 3 oz of goat cheese which you combine over heat to make a sauce to top the chili with. Greg and I don’t like milk, and I thought it’d be a waste to buy it for a recipe that called for 1/4 cup. I just bought some goat cheese crumbles to sprinkle on top instead.
Combine rajas, white beans, vegetable broth, and spices in a saucepan and simmer for 15 minutes. Add the corn, cilantro, and lime juice, and cook for another 2 or 3 minutes and season with salt and pepper if desired. Serve with a sprinkle of goat cheese. How easy is that?
Not only is it easy, but this dish is even more delicious than it sounds. The smokey flavor of the roasted poblanos combined with the tangy lime juice and goat cheese makes for an irresistible combination, and the creamy texture that the goat cheese provides as it melts into the soup is the icing on the cake.