Roasted Poblano and White Bean Chili

Name: Roasted Poblano and White Bean Chili
Yield: Serves 4 to 6
Ingredients: 5 , poblano chiles, halved lengthwise, stemmed, and seeded; 3 , Anaheim chiles, halved lengthwise, stemmed, and seeded; 3 tablespoons, vegetable oil; 3 ears, corn, kernels cut from cobs and cobs reserved; 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, green parts only, sliced thin; 1/4 cup, minced fresh cilantro; 1 tablespoon, lime juice

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A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES4 to 6

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

Because there are no tomatoes in white bean chili to mask the other flavors, the fresh chiles take center stage. Banana peppers and Italian peppers were dull and uninspiring. Too-hot serranos were also out. A trio of poblanos, Anaheims, and...

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