Roasted Poblano and White Bean Chili

(Adapted from a recipe from America's Test Kitchen)

Ingredients

5 poblano chiles, halved lengthwise, stemmed, and seeded

3 Anaheim chiles, halved lengthwise, stemmed, and seeded

2 tablespoons vegetable oil

1 (15-ounce) can corn

2 onions, diced

2 jalapeños chiles, stemmed, seeded, and diced

2 (15-ounce) cans white beans, rinsed

4 cups vegetable broth

6 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

Salt and pepper

1 (15-ounce) can pinto beans, rinsed

4 scallions, green parts only, sliced thin

1/4 cup minced fresh cilantro

1 tablespoon lime juice

Instructions

1. Toss poblano and Anaheim peppers in 1 tablespoon oil. Roast them (over the fire or in the broiler) with skin side toward heat sources until the skins black--about 10-15 minutes. Place chiles in a bowl and cover with plastic wrap. Let sit for 10-15 minutes. Peel skin from peppers and chop into 1/2 inch pieces. 
2. Heat 30 coals. Once coals are heated, place 16 on bottom and 14 on top of dutch oven. 
3. Warm 1 tablespoon oil in dutch oven. Once warm, add in diced onions and jalapeños and cook until soft, 5-7 minutes. 
4. Add tomato paste, garlic, cumin, coriander, salt, and pepper to the onions and jalapeños and mix. Replace lid and cook for another 2 minutes, until tomato paste starts to darken.
5. Add vegetable broth, corn, beans, and roasted peppers to the dutch oven, mix, and then close lid. Cook for 40 minutes, turning pot every 15 minutes, and stirring occasionally. 
6. Remove pot from coals and add scallions, cilantro, and lime juice before serving. 

Tips

• When handling peppers, use disposable gloves. The oil from the peppers will burn your hands, even after you have roasted them. 
• Heat up some extra coals after you've started the soup in case you need to add more. 
• This chili has a good amount of heat, so to reduce the heat do not use as many jalapeño or poblano peppers. If you would like more heat, do not remove all the seeds when preparing the peppers. 
• Serve with sour cream, tortilla chips, and lime wedges. 
• You can also roast the corn with 1 tablespoon of oil if you want and have an oven available.