Sunday, October 16, 2011

DAY 16: Veggie Chili

For the next week we are going to be switching things up a bit because Chris and I are moving out of our apartment to our first house this week!

My family so sweetly came yesterday and completely packed up our entire kitchen and pretty much the rest of our stuff! It was such a huge blessing, but also means that we have no pots and pans for creative Rachael Ray cooking.

So for the next week I'll be posting recipes but won't be have real photos or my own experiences to write about like past posts.

Bear with me but please enjoy these recipes and let me know if you get to do any cooking yourself this week!



  • 4 poblano peppers
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can pinto beans, drained
  • Salt and pepper
  • 1/2 tablespoon cumin, half a palmful
  • 1 tablespoon coriander
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon ancho (mild) or chipotle (hot) chili powder
  • 2 tablespoons tomato paste
  • 1 cup Negro Modelo or other Mexican beer or 1 cup vegetable stock
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 pound whole wheat or semolina macaroni or elbow pasta with lines
  • A handful of cilantro, finely chopped, optional
  • 1 cup smoked cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 3 scallions, finely chopped 
Place peppers on a broiler pan and blacken the skins of the poblanos all over (leave oven door slightly ajar to allow steam to escape). Place blackened peppers in a bowl and cover tightly with plastic wrap. Cool to handle. Peel and seed peppers, and chop them.

Bring a large pot of water to a boil for pasta.

Heat a heavy pot over medium-high heat with EVOO, a couple turns of the pan. Add onions and garlic, and soften 5 minutes. Add chopped poblanos and pintos to the pot, season with salt, pepper, cumin, coriander, paprika, chili powder and stir to combine. Add tomato paste, stir to incorporate then add beer or stock and tomatoes. Reduce heat to simmer.

Cook pasta to al dente, drain and toss with veggie chili and cilantro, if using. Place in a casserole dish and top with both cheeses. Place under broiler to melt and brown cheese

Garnish with scallions and serve.

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