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Rancho Santa Fe Professional Firefighters
IAFF Local 4349
May 20, 2024
White Bean Veg Chili
Updated On: Jul 13, 2019

A great deviation from the basic vegetarian chili, this white bean chili is full of flavor with roasted poblanos and corn.  It fills the crockpot and is sutable for up to 4 guys, maybe 5 with more beans added.


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. They do not need to be even.

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


  1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss poblanos and Anaheims with 1 tablespoon oil and spread, skin side up, on aluminum foil-lined rimmed sheet. Broil until chiles begin to blacken and soften, about 10 minutes, rotating pan halfway through broiling. Transfer broiled chiles to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes. Peel poblanos and Anaheims, then cut into 1/2-inch pieces, reserving any accumulated juice.  (This can all be done on the grill too.)
  2. Meanwhile, toss corn kernels with 1 tablespoon oil, spread evenly on foil-lined baking sheet, and broil, stirring occasionally, until beginning to brown, 5 to 10 minutes; let cool on baking sheet.
  3. Pulse onions and jalapeños in food processor to consistency of chunky salsa, 6 to 8 pulses; transfer to bowl. In now-empty food processor, process 1 cup cannellini beans, 1 cup broth, and 1/2 cup chopped roasted chiles and any accumulated juice until smooth, about 45 seconds.
  4. Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add 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 tomato paste begins to darken, about 2 minutes. Stir in remaining 3 cups broth, scraping up any browned bits. Stir in pureed Chile-bean mixture, remaining roasted chiles, remaining cannellini beans, pinto beans, and corn cobs. Bring to simmer, then reduce heat to low and simmer gently until thickened and flavorful, about 40 minutes.
  5. Discard corn cobs. Stir in 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

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