When I told my husband we were having chili for dinner, he looked a little confused, as my old stand-by chili featured ground turkey. I explained that this chili was much different, but I knew he was going to love it. I was met with skepticism until I told him that I chose to make this specifically for him because the star of the dish was roasted poblanos, one of his favorite ingredients!
I found this recipe in the October version of Vegetarian Times magazine, along with a whole feature on poblanos. I have to say they're probably our favorite pepper variety. One reason is because you really just never know what you're going to get. Sometimes a poblano will be sweet like a red bell pepper, and other times it's packed with heat like a jalapeño. For some this might be why they don't like poblanos, but I like a surprise!
I don't know that I would exactly classify this dish as a chili, it seems like more of a skillet dish, it's not stewy, but more chunky with a small amount of sauce. I chose to serve the chili over lime zest laced polenta, which offered a nice contrast of texture, and helped to cut through the heat of the poblanos. The pepitas on top added a nice crunchy bite, so don't skip on those!
Tips and Trades:
-I like to select different sized poblanos because I find that their heat/sweet level is more likely to vary when their size does as well.
-Substitute kidney, pinto or black beans for the cannelini beans, whatever you have on hand.
Poblano White Bean Chili
adapted from Vegetarian Times October 2010
6 poblanos, roasted, skinned and sliced
1 tbsp. EVOO
1 small red onion, sliced
2 garlic cloves, minced
1 tsp. dried oregano
2 c. cooked white beans or 1 15 oz. can, drained and rinsed
1 tsp. ground cumin
2 ears of corn, shucked, kernels cut off cob
1/2 c. vegetable stock
1/2 c. chopped cilantro
1/4 c. Greek yogurt or sour cream
1/4 c. toasted pepitas
2/3 c. polenta
2/3 c. milk
2/3 c. vegetable stock
Heat a skillet over medium, add 1 tbsp. EVOO.
Add red onion and garlic, season with salt and pepper.
Saute for 5 minutes, until softened.
Add oregano, beans, cumin, corn and 1/2 c. vegetable stock.
Stir well, cover and cook for 10 minutes.
In a small stockpot, combine 2/3 c. milk and 2/3 c. vegetable stock, bring to a boil.
Stream in polenta, whisking constantly.
Turn heat to low, season with salt and pepper, and whisk occasionally, cooking according to package directions (add more stock if necessary).
Uncover chili mixture, add poblano strips and juice of 1 lime, stir well and remove from heat.
Zest other lime into polenta mixture, spoon into a bowl, spoon chili over polenta, top with yogurt, pepitas and chopped cilantro, serve.