I’ve been trying all week to read just as many articles and posts about the Packers-Bears showdown as I have the Jets-Steelers game. Unfortunately each time I start in on any piece about the NFC championship, my brain freezes over — and no, not like a damn tundra because anyone with a middle school education knows that Wisconsin is not in a tundra biome.
Thankfully those cads over at Kissing Suzy Kolber speak to both my laziness and love of historically inaccurate timelines, so with the helpful A Fat Person’s Guide to the Packers-Bears Rivalry, I feel like I’m caught up.
Some other things you should check out today:
AFC Championship Preview Podcast, Hosted by Cory of Three Rivers Blog with guests Nic from PSAMP and Cotter from OFTOT. (Three Rivers Blog)
Steelers Remind Their Teammates What’s On The Line Sunday (SBNation)
Joe Namath’s Family Is Rooting For The Steelers (Sports Section, New York Magazine)
And just generally interesting information; All-Nighters Make The Body Hoard Calories. (Wired)
Poblano Veggie White Bean Chili
It’s always important to have just as many meat-free options at a party as it meat options, or one that can easily accommodate vegans if you set aside a portion of the finished dish before adding any cheese. Take away the tortillas and you’ve just helped out someone with a gluten allergy.
And just because it’s meat-free, doesn’t mean this chili is lacking in testosterone for a football party. Poblanos are tricky peppers. Most of the time they can be somewhat mild, but sometimes, BAM! Right in the kisser. This chili had everyone reaching for extra sour cream to take the edge off of heat.
This is another one that can also be made ahead for a tailgate or a party and easily reheated, so if you’re looking to set up a chili bar for the Super Bowl, this is a great addition to your buffet.
You will need…
2 16 ounce cans white beans, drained and rinsed
6 poblano chiles (About 1 to 1 1/2 pounds.)
1 tablespoon vegetable oil
2 large onions, thinly sliced
3 cloves garlic, peeled and thinly sliced
1 teaspoon salt
3 teaspoons dried oregano, divided 1 teaspoon plus 2 teaspoons
2 cups vegetable broth
2 teaspoons cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro, plus more for garnish (About 1/2 a large bunch of fresh cilantro.)
1 tablespoon lime juice
1/4 cup low-fat milk
3-4 ounces fresh goat cheese
1/8 to 1/4 cup pepitas (Roasted pumpkin seeds. Optional.)
Yeah, I missed putting a few things in the beauty shot. Offsides, kitchen photographer.
Wash and thoroughly dry the poblano peppers. Over a medium low gas burner, blacken the peppers on all sides until the skin starts to blister and look wrinkled.
If you don’t have a gas stove, you can roast the peppers under a broiler turning frequently for even cooking.
Once all the peppers are done, place in a large bowl and cover with plastic wrap for about 20-30 minutes so the skins loosen for easier removal.
You can either peel the peppers with a peeler or by running under cold water and rubbing off with your hands. Don’t worry if you leave some of the blackened parts on, it will give your chili a nice smokey flavor.
While waiting for the peppers to be peeled, in a large saute pan over low heat start to saute the onions in olive oil, stirring frequently. Once they’ve softened a fair bit, add in the garlic, salt and 1 teaspoon of oregano and keep cooking.
While the onion mixture cooks, remove the stems and seeds from the poblano peppers and cut into small strips.
Add the poblanos and continue to cook until the onions are completely soft, but not yet caramelized.
Increase the heat to medium and stir in the vegetable broth, white beans, the rest of the oregano and cumin.
Stirring occasionally, simmer until almost all of the liquids have boiled off. Add in the corn, lime juice and cilantro and continue to cook for about five more minutes.
Remove from heat and let stand for 5-10 minutes to thicken.
While chili rests, melt the goat cheese into the milk over low heat.
Sprinkle the pepitas over the chili and drizzle some of the melted goat cheese cream over the chili, reserving the rest for individual plating.
Serve with warmed tortillas. And even though you’ve made a cream sauce, have some sour cream on hand in case a guest (or me) finds it too spicy to handle.
The heft of the white beans and the corn goes well with the roasted poblanos and the sweetness from the onions, while the pepitas give the chili a nice bit of texture. Glorious.
Adapted from Vegetarian Times and a traditional rajas recipe.