Poblano White Chili

I love the goat cheese in this chili! This recipe is from the October 2010 issue of Vegetarian Times. It makes 6 servings at 9 weight watchers points plus points each.




Poblano White Chili

3 cups cooked white beans or 2 (12 1/2 ounce) cans white beans, rinsed and drained
1 recipe Rajas (recipe follows)
2 cups low-sodium vegetable broth
2 teaspoon dried oregano
1 teaspoon ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro, plus more for garnish
1 tablespoon lime juice
1/4 cup low-fat milk
3 ounces fresh goat cheese
|1/4 cup roasted pumpkin seeds

Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro, and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.

Warm milk in separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce, pumpkin seeds, and cilantro.

6 poblano chiles (1 pound)
2 teaspoons vegetable oil
1 large onion, thinly sliced (2 cups)
2 cloves garlic, peeled and thinly sliced
1 teaspoon dried oregano

Roast and peel poblanos. Slice into 1/4-inch strips; set aside.

Heat oil in skillet over medium heat. Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown. Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through. Season with salt and pepper, if desired.


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