Back in October 2010, Vegetarian Times ran a feature on the Poblano pepper. I swear, every recipe in that aricle was to die for. This was one of my favorites. I’m not gonna lie- it is not a quick fix. But it is a great candidate for prepping on a lazy weekend afternoon and throwing together after work, so check out the “Make Ahead and Make It Easy” tips!
Poblanos are high in vitamin C and low in calories and their flavor is perfect- a bit of kick but never too much spice. White beans add fiber and protein. Serve this over rice or with some tasty cornbread to sop it all up!
To make it vegan simply omit the goat cheese.
- 6 poblano peppers
- 2 tsp vegetable oil
- 1 onion, cut in half and sliced thin
- 2 cloves garlic, chopped
- 1.5 tsp dried oregano
- 2 15.5-oz. cans white beans, rinsed and drained
- 2 cups veggie broth
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 cup frozen corn kernels
- 1/2 cup cilantro, chopped
- 1 Tbs lime juice
- 1/4 cup milk
- 3 oz goat cheese
- 1/4 cup pumpkin seeds
How to make it
- Turn on your broiler and place the poblanos within a few inches of the heat. Rotate them every 5 minutes or so until they are nicely charred.
- Take them out and place them in a plastic bag tied shut. This will allow them to steam and the skin will come off easier.
- Once the poblanos are cool, peel off the skin, remove the seeds and stems, and cut them into strips.
- Heat 2 tsp oil in a large skillet over medium heat. Add onion and cook until onion is soft. Add garlic, oregano and poblano strips, and cook 3 to 4 minutes more. Season with salt and pepper, if desired.
- Add beans, broth, remaining oregano and cumin to skillet and simmer 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.