Poblano White Bean Chili Recipe
A warm bowl of this meatless Poblano White Bean Chili is the perfect way to warm up on a chilly day.
When it comes down what to prepare on a chilly day for a crowd, a big pot of chili is hard to beat. It sure does hit the spot! Chili is an easy meal to prepare and perfect for serving a crowd. It can be prepared hours ahead and left to warm and mingle until ready to serve which makes entertaining a cinch.
This meatless Poblano White Bean Chili recipe is a nice change of pace from a traditional chili. Bush’s White Chili Beans in mild chili sauce serve as a flavorful base for this chili.
They combine with poblanos and red peppers to make a satisfying meatless chili that doesn’t miss out on flavor one bit. It is a hearty white bean chili with a depth of flavor and just enough heat from poblanos and red bell peppers to not overwhelm. It’s certainly a nice balance of flavors.
Whether it’s game day or post-sledding this meatless Poblano White Bean Chili recipe will knock the chill off and satisfy those hungry tummies. Serve this chili alongside a tossed salad, baked potatoes along with some Cheddar Jalapeno Cornbread Muffins and you’ve got one hearty meal to feed a whole hungry team of snowman builders.
Looking for more chili inspiration? Find your perfect chili match with Bush’s Beans and fabulous chili making tips over at The Daily Meal from culinary expert Jeffrey Saad.
Poblano White Bean Chili
Creamy White Chili Beans, poblanos and red peppers combine to make a satisfying meatless chili that doesn’t miss out on flavor.
4 cans (15.5 oz) BUSH’S® White Chili Beans, undrained
2 tablespoons olive oil
1 large poblano pepper, seeded and diced
2 red bell peppers, seeded and diced
1 teaspoon dried cilantro
1/2 teaspoon salt
juice of 1 lime
16 ounces vegetable or chicken broth
1 teaspoon sriracha or your favorite hot sauce (add more to taste)
additional salt and pepper to taste
optional toppings: shredded cheese, sour cream, fresh cilantro, tortilla chips, avocado, lime wedges
In a small bowl, use a fork to mash 1 can of the beans, set aside.
Heat a large saucepan over medium heat. Add olive oil. When rippling add diced peppers, dried cilantro and salt; saute for 4-5 minutes.
Stir in lime juice and cook for 1 minute.
Add all beans (whole and mashed).
Stir in chicken broth and hot sauce.
Bring to a simmer, cover. Simmer for at least 20 minutes, stirring occasionally. Salt and pepper to taste. Add additional hot sauce to taste.
Serve warm topped with shredded cheese, sour cream, fresh cilantro, tortilla chips, avocado, lime wedges.
This post is sponsored by Bush’s Beans. As always, all opinions are my own.