Vegetarian White Bean Green Chili

1. 1
   prep

   Soak the beans overnight.

   Rinse dried cannellini beans and soak in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.

2. 2
   roast · ~10 min

   Roast the poblano and jalapeno peppers.

   Place the poblanos and jalapeno on a baking sheet. Broil on high, turning occasionally with tongs, until the skins are evenly blistered and charred all over, about 10 minutes.

   TIPCharring the skins well gives the chili its signature smoky depth. Don't skip this step.
3. 3
   prep · ~10 min

   Steam and peel the roasted peppers.

   Transfer the hot roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the charred skins, remove stems and seeds, and roughly chop.

   TIPSteaming loosens the skins. If some bits of char remain, don't worry—it adds flavor.
4. 4
   boil · ~5 min

   Cook the tomatillos until tender.

   Place husked and rinsed tomatillos in a small pot and cover with water. Bring to a boil and simmer until they turn olive green and soften, about 5 minutes. Drain, then transfer to a blender with the peeled peppers and 1 cup of water. Blend until smooth.

5. 5
   pressure cook · ~15 min

   Pressure cook the soaked beans.

   Add the drained beans to a pressure cooker with 2 cups of water. Cook on high pressure for 15 minutes. Let the pressure release naturally, then drain and set the beans aside.

6. 6
   saute · ~7 min

   Build the aromatic base.

   1.Heat vegetable oil in a large pot over medium heat.

   2.Add cumin seeds and let them sizzle and darken slightly, about 30 seconds.

   3.Add diced onion and cook until translucent and soft, about 5 minutes.

   4.Add minced garlic and dried oregano. Sauté until fragrant, about 1 minute.
7. 7
   simmer · ~20 min

   Simmer the chili.

   Pour the blended chili-tomatillo sauce into the pot. Add the cooked beans and 0.5 teaspoon salt. Stir everything together, bring to a gentle simmer, and let it cook uncovered for 20 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.

   TIPSimmer uncovered to let the chili reduce and concentrate in flavor. If it gets too thick, add a splash of water.
8. 8
   mix

   Finish with lime and seasonings.

   Stir in the lime juice and a pinch of black pepper. Taste and adjust salt if needed. Remove from heat.

9. 9
   serve

   Ladle into bowls and garnish with cilantro.

   Serve hot, topped generously with chopped fresh cilantro.

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