Smoky Corn and Black Bean Chili with Roasted Poblano and Smoked Gouda
Smoky Corn and Black Bean Chili with Roasted Poblano and Smoked Gouda
Ingredients
For the Chili Base
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon of adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups vegetable broth
- 1 can crushed tomatoes, 14.5 ounce
For the Beans and Corn
- 2 cans black beans, 15 ounce, rinsed and drained
- 1 1/2 cups frozen corn
- 1 cup butternut squash, 1/2-inch diced (optional, for milpa nod)
For Seasoning and Garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lime, for juice
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 avocado, diced, for garnish
- 1/2 cup sour cream, for garnish
- 1/2 cup smoked gouda, shredded, for garnish
- tortilla chips, for serving, as needed
Instructions
- 1
Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet. Roast for 15-20 minutes, turning occasionally, until skins are blistered and charred. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel, deseed, and dice the peppers. Set aside.
⏱️ 25 min•🌡️ 400
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion, red bell pepper, and the diced roasted poblano peppers, cooking until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in minced garlic, minced chipotle in adobo sauce, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Pour in vegetable broth and crushed tomatoes. Add the rinsed and drained black beans, frozen corn, and diced butternut squash (if using). Stir to combine.
⏱️ 3 min
- 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and deepen. Stir occasionally.
⏱️ 30 min
- 6
Season the chili with kosher salt and freshly ground black pepper to taste. Squeeze in the juice from one lime.
⏱️ 2 min
- 7
Ladle the smoky corn and black bean chili into bowls. Garnish with fresh cilantro, diced avocado, a dollop of sour cream, shredded smoked gouda, and serve with tortilla chips on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Corn and Black Bean Chili with Roasted Poblano and Smoked Gouda
Ingredients
For the Chili Base
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon of adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups vegetable broth
- 1 can crushed tomatoes, 14.5 ounce
For the Beans and Corn
- 2 cans black beans, 15 ounce, rinsed and drained
- 1 1/2 cups frozen corn
- 1 cup butternut squash, 1/2-inch diced (optional, for milpa nod)
For Seasoning and Garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lime, for juice
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 avocado, diced, for garnish
- 1/2 cup sour cream, for garnish
- 1/2 cup smoked gouda, shredded, for garnish
- tortilla chips, for serving, as needed
Instructions
- 1
Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet. Roast for 15-20 minutes, turning occasionally, until skins are blistered and charred. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel, deseed, and dice the peppers. Set aside.
⏱️ 25 min•🌡️ 400 - 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion, red bell pepper, and the diced roasted poblano peppers, cooking until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in minced garlic, minced chipotle in adobo sauce, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Pour in vegetable broth and crushed tomatoes. Add the rinsed and drained black beans, frozen corn, and diced butternut squash (if using). Stir to combine.
⏱️ 3 min - 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and deepen. Stir occasionally.
⏱️ 30 min - 6
Season the chili with kosher salt and freshly ground black pepper to taste. Squeeze in the juice from one lime.
⏱️ 2 min - 7
Ladle the smoky corn and black bean chili into bowls. Garnish with fresh cilantro, diced avocado, a dollop of sour cream, shredded smoked gouda, and serve with tortilla chips on the side.
⏱️ 2 min