White Bean Poblano Chili with Crispy Plantains

White Bean Poblano Chili

with Crispy Plantains


Warm up with this flavorful white bean chili. Mexican oregano gives a citrusy, herbal note, and cilantro and scallions add color. Crispy plantains serve as the perfect dippers. You’ll only use 1 ½ cans of the cannellini, but if you decide to make a little extra and add them all, add ¼ cup extra water in step 4.

Seasonal Menu Winter Recipes High-Protein Gluten-Free Nut-Free Fruit Beans/Legumes Dinner Spanish
35 min


  1. 1 poblano pepper
  2. 1 onion
  3. 2 cans cannellini beans
  4. 1 plantain
  5. 3 cloves garlic
  6. 1 oz pickled jalapeño
  7. 1 packet vegetable broth concentrate
  8. 1 tsp Mexican oregano
  9. ½ tsp cumin
  10. ¼ tsp coriander
  11. Fresh cilantro
  12. 1 scallion
  13. 1 lime
  14. 3 tbsp vegan sour cream
  15. 2 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
Allergens: Soy


  • Large pot
  • Food processor
  • Large nonstick skillet


Prep the vegetables

Rinse and dry the produce. Trim, deseed, and roughly chop the poblano pepper. Peel and chop the onion. Drain and rinse the cannellini beans, then set aside ½ cup for your own use in a future recipe. Peel the plantain and slice into 1-inch thick pieces on the diagonal.

Start the chili

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the poblano pepper and onions and cook until softened and slightly browned, about 3 to 5 minutes. Sprinkle with salt and pepper.

Puree the peppers

To a food processor, add half of the poblano and onion mixture. Peel and add 3 cloves garlic and as much or as little of the pickled jalapeño as you’d like, and pulse until well combined and fairly smooth. Leave the remaining half of the poblano and onion mixture in the pot and off of the heat.

Make the chili

Return the pureed vegetables to the pot over medium heat. Add the cannellini beans, vegetable broth concentrate, Mexican oregano, cumin, coriander, and 1¼ cups water. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 5 to 7 minutes. While your soup simmers, move on to cooking the plantains.

Crisp the plantains

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Add the plantain slices and cook until golden brown, about 3 to 5 minutes per side. Sprinkle with salt.

Finish and plate

Chop the cilantro leaves and tender stems. Chop the scallion. Squeeze the juice from the lime into the chili and season with ½ tsp of salt. Ladle white bean poblano chili into large bowls and top with the sour cream, chopped cilantro, and scallions. Serve with the crispy plantains.