Roasted Poblano and White Bean Chili

Updated at: Fri, 29 Sep 2023 21:59:49 GMT

Step 1

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.

Step 2

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. 3 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. 4 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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