It’s Legume Week on Store-Bought Is Fine! After Tuesday’s lentils and today’s cannellini beans, another white bean recipe is coming your way Sunday. During this long stretch of freezing weather, I can’t stop thinking about hearty, warm, comforting bowls of beans.
I made Lidey Heuck’s White Bean and Poblano Chili months ago but initially struggled to find the recipe again. It wasn’t in her book, and the popular NYT Cooking version (with 9,000+ five-star reviews) includes chicken. A quick Google search yielded nothing. Finally, while cleaning my desktop, I discovered a PDF containing bonus recipes Lidey had sent to those who pre-ordered her book. Happy to know I wasn’t crazy!
Growing up, I avoided bean chili because I’d only experienced kidney beans, which aren’t my favorite. Now I love bean-forward chilis, especially white bean versions.
This recipe is packed with vegetables: onions, poblano peppers, zucchini, and jalapeños and seasoned with garlic, oregano, cumin, and paprika. Canned beans and salsa verde are added to the pot and simmered until thickened.
A finishing squeeze of lime juice brightens everything up. For toppings, we piled on sliced avocado, sour cream, cilantro, and cheddar – the more the merrier!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: low-sodium chicken broth
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
