White Bean Chili with Roasted Corn and Peppers
User Reviews
5
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Servings
6
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Calories
220 kcal
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Course
Main Course
White Bean Chili with Roasted Corn and Peppers
Description
This White Bean Chili features a variety of roasted ingredients including poblano and Anaheim peppers, alongside corn that’s either freshly roasted or canned. The peppers are broiled until blackened then peeled, which intensifies their smoky flavor and softens their texture. The corn is roasted separately to add caramelized sweetness. Together, these are added to a sauté of yellow onions and garlic, followed by cannellini beans and a robust spice blend containing chili powder, cumin, coriander, smoked paprika, and bay leaf, all simmered in chicken broth to build a complex flavor profile.
The final chili blends the tender beans and roasted vegetables with deep, earthy spice notes, balanced by cilantro and lime juice stirred in toward the end to add fresh herbal and citrus brightness. The texture combines creamy beans with slightly crisp roasted corn kernels and tender, smoky peppers for a satisfying mouthfeel.
This chili works well as a warming main dish and can be served alone or accompanied by tortillas or bread. It’s a flavorful vegetarian-friendly meal if vegetable broth is used and is suited to cooler weather or anytime a comforting, spiced bean dish is desired.
Ingredients
- 10 poblano pepper 10 peppers total, whole
- 10 Anaheim pepper 10 peppers total, whole
- 3 corn shuck the corn and cut the corn from the cob, or drain the corn if using canned, ears or 2 cans
- 2 tablespoons oil I use avocado, high smoke point for roasting
- 1 yellow onion chopped, large
- 3 cloves garlic , minced
- 2 tablespoons olive oil
- 2 ounce cannellini beans rinsed and drained, 850 grams, canned
- 6 cups chicken broth or vegetable broth if vegetarian/vegan, quality, 1.42 liters
- 2 tablespoons tomato paste
- 1 tablespoon chili powder click link for recipe, homemade
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 1 bay leaf
- 1/4 cup cilantro chopped, fresh
- 1 tablespoon lime juice
Instructions
- Roast the Peppers and Corn: Heat the oven broiler. Cut the peppers in half, toss them with a tablespoon of oil, and place them cut side down on a lined baking sheet. Place them roughly 6 inches from the broiler element.Roast the peppers for about 10 minutes or until the skins are blackened and blistery. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for about 10 minutes until their skins come off easily. Peel off the skins of the peppers and roughly chop them.To roast the corn, toss the corn in a tablespoon of oil and spread it out on the baking sheet. Place it under the broiler and roast for 5-10 minutes, stirring occasionally, until they brown.Set the roasted peppers and corn aside.
- Make the Soup:In a soup pot, heat the oil and saute the onions until soft and translucent,5-7 minutes. Add the garlic and cook for another minute.Add all the beans, corn, peppers, and spices to the pot along with the broth. Bring to a boil, reduce the heat to medium, cover, and simmer for 30 minutes.
- Remove 2 cups of the soup and puree it in a blender until smooth. Return the pureed soup to the pot. Stir in the lime juice and cilantro. Add more salt and pepper to taste.Note: This soup tastes even better the next day after the flavors have had more time to develop.Makes 6 smaller servings or 4 large servings
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 731mg | 30% |
| Potassium | 790mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 166mg | 184% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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