Roasted Poblano and White Bean Chili
By America's Test KitchenPublished on October 16, 2019
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
5 poblano chiles, halved lengthwise, stemmed, and seeded3 Anaheim chiles, halved lengthwise, stemmed, and seeded3 tablespoons vegetable oil 3 ears corn, kernels cut from cobs and cobs reserved2 onions, cut into large pieces2 jalapeño chiles, stemmed, seeded, and chopped2 (15-ounce) cans cannellini beans, rinsed4 cups vegetable broth 6 garlic cloves, minced1 tablespoon tomato paste 1 tablespoon ground cumin 1 ½ teaspoons ground coriander Salt and pepper 1 (15-ounce) can pinto beans, rinsed4 scallions, green parts only, sliced thin¼ cup minced fresh cilantro 1 tablespoon lime juice
Before You Begin
For more spice, do not remove the ribs and seeds from the chiles. If you can't find Anaheim chiles, add two additional poblanos and one additional jalapeño to the chili. Serve with sour cream, tortilla chips, and lime wedges.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Toss poblanos and Anaheims with 1 tablespoon oil and arrange, skin side up, on aluminum foil–lined baking sheet. Broil until chiles begin to blacken and soften, about 10 minutes, rotating pan halfway through broiling. Transfer broiled chiles to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes. Peel poblanos and Anaheims, then cut into ½-inch pieces, reserving any accumulated juice.
- Meanwhile, toss corn kernels with 1 tablespoon oil, spread evenly over foil-lined baking sheet, and broil, stirring occasionally, until beginning to brown, 5 to 10 minutes; let cool on baking sheet.
- In food processor, pulse onions and jalapeños together to consistency of chunky salsa, 6 to 8 pulses; transfer to bowl. In now-empty food processor, process 1 cup cannellini beans, 1 cup broth, and ½ cup chopped roasted chiles and any accumulated juice until smooth, about 45 seconds.
- Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion-jalapeño mixture and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, cumin, coriander, and ½ teaspoon salt and cook until tomato paste begins to darken, about 2 minutes. Stir in remaining 3 cups broth, scraping up any browned bits. Stir in pureed chile-bean mixture, remaining roasted chiles, remaining cannellini beans, pinto beans, and corn cobs. Bring to simmer, then reduce heat to low and simmer gently until thickened and flavorful, about 40 minutes.
- Discard corn cobs. Stir in broiled corn kernels and let heat through, about 1 minute. Off heat, stir in scallions, cilantro, and lime juice and season with salt and pepper to taste. Serve.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
5 poblano chiles, halved lengthwise, stemmed, and seeded
3 Anaheim chiles, halved lengthwise, stemmed, and seeded
3 tablespoons vegetable oil
3 ears corn, kernels cut from cobs and 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 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
4 scallions, green parts only, sliced thin
¼ cup minced fresh cilantro
1 tablespoon lime juice
Ingredients
5 poblano chiles, halved lengthwise, stemmed, and seeded
3 Anaheim chiles, halved lengthwise, stemmed, and seeded
3 tablespoons vegetable oil
3 ears corn, kernels cut from cobs and 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 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
4 scallions, green parts only, sliced thin
¼ cup minced fresh cilantro
1 tablespoon lime juice
Ingredients
5 poblano chiles, halved lengthwise, stemmed, and seeded
3 Anaheim chiles, halved lengthwise, stemmed, and seeded
3 tablespoons vegetable oil
3 ears corn, kernels cut from cobs and 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 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
4 scallions, green parts only, sliced thin
¼ cup minced fresh cilantro
1 tablespoon lime juice
Why This Recipe Works
Because there are no tomatoes in white bean chili to mask the other flavors, the fresh chiles take center stage. Banana peppers and Italian peppers were dull and uninspiring. Too-hot serranos were also out. A trio of poblanos, Anaheims, and jalapeños provided the complexity and modest heat we were looking for. We broiled the poblanos and Anaheims to develop depth and smokiness. To keep the flavor of the jalapeños bright, we chopped them in the food processor with onions and then sautéed the mixture. To give our chili a sweet quality, we broiled fresh corn and then added it to the chili just before serving. In addition, simmering the cobs with the beans and chiles created sweet undertones that permeated the chili. To thicken the chili, we processed some of the roasted peppers with a portion of the beans and broth.
Before You Begin
For more spice, do not remove the ribs and seeds from the chiles. If you can't find Anaheim chiles, add two additional poblanos and one additional jalapeño to the chili. Serve with sour cream, tortilla chips, and lime wedges.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Toss poblanos and Anaheims with 1 tablespoon oil and arrange, skin side up, on aluminum foil–lined baking sheet. Broil until chiles begin to blacken and soften, about 10 minutes, rotating pan halfway through broiling. Transfer broiled chiles to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes. Peel poblanos and Anaheims, then cut into ½-inch pieces, reserving any accumulated juice.
- Meanwhile, toss corn kernels with 1 tablespoon oil, spread evenly over foil-lined baking sheet, and broil, stirring occasionally, until beginning to brown, 5 to 10 minutes; let cool on baking sheet.
- In food processor, pulse onions and jalapeños together to consistency of chunky salsa, 6 to 8 pulses; transfer to bowl. In now-empty food processor, process 1 cup cannellini beans, 1 cup broth, and ½ cup chopped roasted chiles and any accumulated juice until smooth, about 45 seconds.
- Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion-jalapeño mixture and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, cumin, coriander, and ½ teaspoon salt and cook until tomato paste begins to darken, about 2 minutes. Stir in remaining 3 cups broth, scraping up any browned bits. Stir in pureed chile-bean mixture, remaining roasted chiles, remaining cannellini beans, pinto beans, and corn cobs. Bring to simmer, then reduce heat to low and simmer gently until thickened and flavorful, about 40 minutes.
- Discard corn cobs. Stir in broiled corn kernels and let heat through, about 1 minute. Off heat, stir in scallions, cilantro, and lime juice and season with salt and pepper to taste. Serve.
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