Poblano & White Bean Chili
In addition to cooking and blogging about food, I also really love reading other cooking blogs. I have a ton that I follow – probably way too many. But I always love to see what other food bloggers are whipping up in their kitchens. I actually have a list – right here – that lists my top fav blogs.
Recently I saw a recipe for White Chicken Chili. It looked so good. Everything about that creamy soup topped with cheese, avocado and sour cream was calling my name. Well…minus the chicken part. Ever since then, I can’t get white chicken chili out of my head! It’s crazy! I just felt like I neeeeeded it.
I thought about how to make white chili – I mean, chili powder, beans and tomatoes are typically dark or red in color. So I did a little research and came up with a pretty good recipe. Well, actually I have to say this was a pretty stellar recipe!
To make this chili really shine, I took a few extra steps with the ingredients to bring a good depth of flavor. For starters, I toasted and ground my own spices. I know…I know…who wants to do that when they come already ground. But I’m telling you, this made a world of difference. Seriously…you need to do this step. Plus you’re whole house will smell delicious.
In addition I used some smoked paprika and a drop or two of liquid smoke. That really gave the chili a deep almost meaty, savory flavor. You definitely don’t need the liquid smoke, but I thoroughly enjoyed the flavor it gave my soup.
Oh! And I can’t forget! The corn and hominy! Fresh corn kernels are my top favorite in soups! But a new favorite? Hominy! Little fluffy bites of deliciousness throughout the soup. Big, big, big fan! I’ll be using hominy a lot more often! Big fan!
Poblano & White Bean Chili:
- 2 tbsp canola oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, diced
- 1 poblano pepper, seeded and diced
- 4 cloves of garlic, minced
- 3 tsp cumin seeds (or 1 tbsp ground)
- 3 tsp corriander seeds (or 1 tbsp ground)
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/8 tsp liquid smoke (optional)
- 4 cups vegetable stock
- juice and zest of 1 lime
- 1 1/2 cups corn kernels (about 1 cob’s worth)
- 3 15.5 oz cans white beans (I used navy beans, cannellini beans and great northern beans)
- 1 15.5 oz can hominy
- 1/2 cup cilantro, roughly chopped
- Optional toppings: avocado, more cilantro, sour cream, hot sauce or shredded cheese
- In a small saute pan, heat cumin and corriander seeds over medium. Toast seeds for about 60 seconds or until fragrant – be careful not to burn them. Allow to cool slightly and then grind into a powder. If you’re not using spices from seeds, skip this step.
- Heat oil in a large dutch oven set over medium high heat. Add in onion, poblano, salt and pepper and saute for 7-10 minutes or until softened.
- Next, add in the garlic, cumin, corriander, chili powder paprika, and liquid smoke. Saute for another 2 minutes. Add in vegetable broth ensuring to scrape up any browned bits from the bottom of the pot with your wooden spoon.
- Bring soup to a boil and then add in the lime juice and zest, corn, white beans and hominey. Reduce chili until simmering and cook for another 45-60 minutes stirring occasionally.
- Lastly, add in the cilantro. Taste chili and adjust for flavorings. I added some more lime zest and juice for an extra kick! If you want it spicier, add in some cayenne or hot sauce!
- Serve with sliced avocado, cilantro, sour cream or cheese!