RED POBLANO PEPPERS RECIPE RECIPES

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RED BEAN AND POBLANO CHILI RECIPE | MYRECIPES



Red Bean and Poblano Chili Recipe | MyRecipes image

Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining ingredients and simmer until vegetables are tender.

Provided by MyRecipes

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings (serving size: about 1 cup)

Number Of Ingredients 16

1 poblano pepper, seeded and cut into thirds lengthwise
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ teaspoon salt
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 (15-ounce) can small red beans, rinsed and drained
1 large chopped yellow or orange bell pepper
1 large vertically sliced red onion
? cup minced fresh cilantro
2 tablespoons tomato paste
¾ cup thinly sliced green onions, divided
6 tablespoons reduced-fat sour cream
¾ cup (3 ounces) shredded pepper Jack cheese

Steps:

  • Preheat broiler.
  • Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.
  • Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.
  • To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.

Nutrition Facts : Calories 197 calories, CarbohydrateContent 24 g, CholesterolContent 16 mg, FatContent 8 g, FiberContent 7 g, ProteinContent 9 g, SaturatedFatContent 4 g, SodiumContent 869 mg

ROASTED POBLANO SAUCE | RECIPE - RACHAEL RAY SHOW



Roasted Poblano Sauce | Recipe - Rachael Ray Show image

Roasted Poblano Sauce

Provided by The Rachael Ray Staff

Number Of Ingredients 13

2 large poblano peppers
2 tablespoons butter
1 small onion
finely chopped
2 garlic cloves
chopped or grated
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 tablespoons flour
1 cup chicken stock
A handful cilantro
chopped
1 cup heavy cream

Steps:

  • Preheat broiler to high
  • With the oven door ajar to allow steam to escape, broil the poblanos until charred all over
  • Place chilies in a bowl, cover with plastic wrap and let cool
  • Peel, seed and roughly chop
  • Melt butter in a large, skillet over medium-high heat
  • Add onions, garlic and cumin, and season with salt and pepper
  • Cook until onions are translucent, 8-10 minutes
  • Add poblanos, then whisk in flour and cook for 1-2 minutes
  • Add stock and let thicken
  • Transfer to a food processor, add cilantro and pure
  • Transfer to a pot, add cream and let thicken to coat a spoon
  • Freeze flat in a gallon-size bag or in small sandwich-size bags for smaller servings
  • Serve over chicken, pork or steak

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