1400 700 7622 99cd vegan chili hero

White Bean Poblano Chili

with Masa Flatbread

dinner

Spanish Dinner Appetizer Soup Beans/Legumes High-Protein Gluten-Free Nut-Free Seasonal Menu Winter Recipes Family Friendly Comfort Foods Party Foods
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
590
FAT
14g
CARBOHYDRATES
101g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 poblano pepper
  2. 1 jalapeño pepper
  3. 1 ear of corn
  4. 1 shallot
  5. Garlic
  6. 1 tbsp tomato paste
  7. 1 tsp ground cumin
  8. 1 tbsp chili powder
  9. 1 package cannellini beans
  10. 1/2 cup Textured Vegetable Protein
  11. 2 tbsp vegetable powder
  12. 1 scallion
  13. 1/2 cup masa harina
  14. 1/4 tsp baking powder
  15. 1 lime
  16. 2 tbsp + 2 tsp vegetable oil*
  17. Salt and pepper*
  18. *not included

INSTRUCTIONS

1
Pep things up

Adjust oven rack to top position. Toss the poblano and jalapeño with 1 tsp oil and arrange on a baking sheet. Broil until they become blackened and soft, turning every 2 minutes until mostly blackened, about 8 minutes. Transfer peppers to a covered bowl and let steam, about 10 minutes. Carefully peel the charred peppers, then deseed and cut into ½-inch pieces. Discard peels and seeds.

2
Aw shucks!

Shuck the corn and break it in half with your hands. Cut the kernels off by holding the corn on its end and cutting downwards. Set kernels aside.

3
Start the chili

Peel and cut the shallot in half. In a food processor, pulse the shallot, 2 cloves of garlic, and 1/2 of the roasted jalapeño together. Transfer to a large pot. Put the pot over medium-high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, ½ tsp of salt and a pinch of pepper. Cook, stirring occasionally, until the mixture is fragrant, about 5 to 6 minutes.

4
Chili out

Rinse and drain the beans. Add the beans, 1 cup of water, the vegetable protein, vegetable powder, corn, and the poblano to the pot. Bring to a simmer and reduce heat. Cook until thickened, stirring occasionally, about 10 to 15 minutes. Rinse and thinly slice the scallion.

5
Make the flatbread

Combine the masa harina, scallion, baking powder, 1/2 tsp salt, and a little pepper in a bowl. Add 1 tbsp oil and stir with a fork. Stir in 1 cup water to make a thick batter. Put a skillet over medium-low heat and add 1 tbsp oil. Once hot, add the batter mixture. Spread it evenly with wet hands and cover. Cook for 5 minutes, or until the bottom is browned, and flip. Cover and cook another 5 minutes.

6
Finish and plate

Rinse and halve the lime. Squeeze half into the finished chili and cut the other half into wedges. Let the flatbread rest for a moment and then quarter it. Season the chili to taste with salt and pepper and serve with the remaining lime wedges and the masa flatbread.