This mild bean and potato chili comes together in minutes, so save it for nights when you’re worn out but still want to feed the family something delicious, healthy, and homemade. Poblano peppers can vary in heat, so make sure you taste the dish as you’re cooking to adjust the seasoning to your liking. The process of lightly mashing the chili in the pot thickens the broth so the final results are stewy instead of soupy. A radish and cilantro topping adds a pop of color and nice fresh crunch. Complete the meal with tortilla chips or big hunks of toasted buttered cornbread.
1 tablespoon olive oil
2 poblano chiles, seeded and diced
1 large onion, chopped
1 tablespoon ground cumin
5 cups vegetable stock
12 ounces red or Yukon gold potatoes, cut into ½-in. pieces (about 2½ cups)
2 15-oz. cans pinto beans, drained, rinsed, and lightly mashed
1½ teaspoons kosher salt
4 radishes, thinly sliced
¼ cup fresh cilantro leaves and tender stems
Hot sauce, for serving
Sat fat 0.5g
How to Make It
Heat oil in a large saucepan over medium-high. Add chiles and onion and cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
Add cumin and cook until fragrant, about 1 minute. Add stock and potatoes; bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 15 minutes.
Stir in beans and salt. Cover and simmer until warmed through, about 5 minutes.
Serve chili topped with radishes, cilantro, and a dash of hot sauce.
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