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This simple meatless chili is as packed with nutrition as it
is with flavor. Organic black beans, tomatoes, chile peppers, and savory spices
come together quickly and easily—and they’re good for you! Want it completely
vegetarian? Substitute vegetable broth for the chicken broth.
Here’s the key: quick-roasted chile peppers. Charring
the skin of the jalapenos and poblano infuses a mellow smoky flavor into them
and softens the flesh so that they’re essentially “cooked” before you add them
to the chili. If you don’t have a gas range, char them under a broiler, turning
a few times, until the skin is blistered in spots. Give them a few minutes to
steam in a paper bag, then peel, slice, and drop them in the pot.
Serves 4
Ingredients
- 2
jalapeno chiles
- 1
poblano chile
- 2
tbsp olive oil
- 2
garlic cloves, finely chopped
- 2/3
cup chopped onion
- 2
15-oz cans organic black beans, rinsed and drained
- 1
cup canned crushed tomatoes
- 1
cup chicken (or vegetable) broth
- 2
tbsp chili powder
- 2
tsp ground cumin
- 1
tsp crushed dried oregano
- sea
salt
- freshly
ground black pepper
- shredded
cheddar cheese, for serving (optional)
|
Rinsed, Drained Beans |
Preparation
- Char
the jalapenos and poblano directly over a gas flame, turning as needed, until
blistered and blackened in spots. (Alternatively, broil the chiles, turning a
few times, until charred.) Place in a paper bag and close tightly. Let steam 15
minutes.
- Remove
the chiles from the bag and gently scrape off the loose skin with a paring
knife. Remove the stems and seeds and thinly slice the chiles. Set aside.
|
Jalapenos Beginning to Char |
|
Poblano Beginning to Char |
|
Blistered Jalapenos |
|
Blistered Poblano |
|
After Steaming |
|
Peeled Chiles |
|
Peeled Chiles |
- Heat
a soup pot over medium heat and add the olive oil. Add the garlic and onion and
sauté until softened, 3 minutes. Add the beans, sliced chiles, tomatoes, and
next 4 ingredients (through oregano) and season with salt and pepper.
- Bring
to a simmer then reduce the heat to low, cover with the lid slightly ajar, and
cook until the flavors blend and the chili is slightly thickened, 20 minutes.
|
Garlic and Onion |
|
Ready to Simmer |
Divide
the chili among 4 bowls and top with cheddar cheese, if desired.
How "hot" will this be? I'm kind of a weeny when it comes to spicy heat.
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