Roasted Poblano and White Bean Chili

Pureeing some of the beans and roasted chiles gives the pot body without dairy, while lime juice and cilantro brighten everything at the end. Total time 1 hr 45 min; serves 4 to 6.

Ingredients

• 5 poblano chiles, halved lengthwise, stemmed, and seeded
• 3 Anaheim chiles, halved lengthwise, stemmed, and seeded
• 2 red chili peppers, halved lengthwise, stemmed, and seeded
• 3 tablespoons vegetable oil
• 3 cups frozen corn kernels
• 2 onions, cut into large pieces
• 2 jalapeño chiles, stemmed, seeded, and chopped
• 2 (15-ounce) cans cannellini beans, rinsed
• 4 cups vegetable broth
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• Salt and pepper
• 1 (15-ounce) can pinto beans, rinsed
• 4 scallions, sliced thin
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice

Instructions

1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss poblanos, Anaheims, and red chiles with 1 tablespoon oil and arrange skin side up on an aluminum foil-lined baking sheet. Broil until the chiles begin to blacken and soften, about 10 minutes, rotating the pan halfway through. Cut peppers into 1/2-inch pieces, reserving any accumulated juice.
2. Meanwhile, toss corn kernels with 1 tablespoon oil, spread evenly over a foil-lined baking sheet, and broil, stirring occasionally, until beginning to brown, 5 to 10 minutes. Let cool on the baking sheet.
3. In a food processor, pulse onions and jalapeños together to the consistency of chunky salsa, 6 to 8 pulses; transfer to a bowl. In the now-empty food processor, process 1 cup cannellini beans, 1 cup broth, and 1/2 cup chopped roasted chiles plus any accumulated juice until smooth, about 45 seconds.
4. Heat remaining 1 tablespoon oil in a Dutch oven over medium heat until shimmering. Add the onion-jalapeño mixture and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, cumin, coriander, and 1/2 teaspoon salt, and cook until the tomato paste begins to darken, about 2 minutes.
5. Stir in remaining 3 cups broth, scraping up any browned bits. Stir in the pureed chile-bean mixture, remaining roasted chiles, remaining cannellini beans, pinto beans, and corn cobs. Bring to a simmer, then reduce heat to low and simmer gently until thickened and flavorful, about 40 minutes.
6. Discard the corn cobs. Stir in the broiled corn kernels and let heat through, about 1 minute. Off heat, stir in scallions, cilantro, and lime juice, and season with salt and pepper to taste. Serve.