Poblano White Chili & Rajas

We found this recipe on www.vegetariantimes.com, but for the life of us we can’t get back to it or find it again.


3 cups cooked white beans OR 2 cans white beans, drained and rinsed
1 recipe rajas
2 cups stock (vegetarian or chicken)
2 tablespoons dried oregano
1 teaspoon ground cumin
1 cup fresh (or frozen) corn kernels
1/2 cup chopped cilantro
1 tablespoon lime juice
1/4 cup whole milk
3 ounces goat cheese
1/4 cup roasted pumpkin seeds


Bring beans, rajas, stock, oregano and cumin to a simmer in a saucepan over medium heat
Simmer 15 minutes, stirring occasionally
Stir in corn, cilantro, and lime juice
Season with salt and pepper
Cook 2 more minutes, a bit more if using frozen corn

Warm milk in separate pan
Add goat cheese, stir until smooth

The original recipe said to garnish chili with the milk/goat cheese mixture, but we mixed it all together
Garnish with pumpkin seeds and cilantro if desired

Making Rajas:

6 poblano chilies
2 tablespoons olive oil
2 large garlic cloves, minced
1 teaspoon dried oregano

Roast and peel chilies
(we skewered them and roasted them on the BBQ on high)
Slice into 1/4 inch strips and then chop into chunks
Heat oil in skillet
Add onion and garlic, cook 5-9, until onion is soft and golden brown
Add oregano and chilies and cook and additional 3-4 minutes
Season with salt and pepper, if desired

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