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Chili Chili Bang Bang: Poblano Salsa

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Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4
Calories: 344 per serving
Percent from Fat: 9%
Cusine: American, Vegetarian
Course: Soups - Meal
Diet: Vegetarian
Food as MedicineSM Ingredient: Chili Pepper

Food as MedicineSM Tip

By making your nose run, the hot and spicy chili pepper can prevent chronic sinus infections. And it's all thanks to capsaicin, the active ingredient in the chili pepper that makes your mouth feel like it's on fire. Studies show that capsaicin has cancer fighting health benefits. And it can help to kill the bacteria that cause stomach ulcers.

Culinary Taste Tip

Dried poblano chilies are called anchos, and toasting an ancho for just a few seconds over an open flame brings out the dark, brooding fruit of raisins, cherries and blackberries underneath.

Culinary Technique Tip

Do not touch your eyes when working with chilies. When you can, slice the pepper in half lengthwise first to scoop out the seeds and the seed pod. Then work.

Ingredients

2 large poblano chili peppers, seeded, chopped*
4 cloves garlic, minced
8 oz. frozen beef flavored crumbles (a soy based meat substitute), such as Boca brand
1 tablespoon chili powder, such as ancho or chipotle chili powder by McCormick brand
2 teaspoons dried Mexican oregano * *
1 cup chipotle salsa, preferably Frontera brand
2 (15 or 16 oz.) cans no salt added kidney beans, rinsed, drained
1 cup water
2 medium yellow summer squash or yellow zucchini, cut into 1/2-inch chunks (2 cups)
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro or flat leaf parsley


Preparation

Cook chili peppers and garlic in a large saucepan coated with cooking spray over medium heat for 2 minutes. Add frozen crumbles, chili powder and oregano and continue to cook 1 minute. Stir in salsa. Cover and reduce heat to medium-low. Cook 5 minutes or until chili peppers are tender. Stir in beans and 1 cup water. Stir in squash. Cover and cook until squash is tender, 8 to 10 minutes. Season to taste with salt, if desired. Ladle into shallow bowls; top with sour cream and cilantro or parsley.

Substitutions

* If fresh poblano chili peppers are not available, substitute 1 or 2 jalapeno chilies, minced and seeded, and add 1 large green bell pepper, diced. If chipotle salsa is not available, substitute your favorite salsa and add hot pepper sauce to taste. Ancho or chipotle chili powder will give the dish more heat than regular chili powder. Beef stock may replace the 1 cup water.

Nutritional Analysis

Total fat (g): 4; Fat calories (kc): 33; Cholesterol (mg): 10; Trans fatty acids (g): 0; Saturated fat (g): 2; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 0; Fiber (g): 20; Carbohydrates (g): 53; Sugar (g): 6; Protein (g): 31; Sodium (mg): 571; Calcium (mg) 260

Comments on Chili Chili Bang Bang: Poblano Salsa

From: MAFERSI

I M THINK THAT THE COMBINATION OF 3 CHILIS IS TO SPICE FOR A STOMAC THAT HAS ULCERA, I M THINK THAT IM CANT STANDED, IIT IS GOING TO HAVE PAIN

From: sonyahaile

This looks easy to prepare and oh so delicious i think i will try this over the weekend.

From: Kath

MAFERSI, start with fewer chiles, or roast them.

Chef, this sounds wonderful! I will omit the "beef flavored crumbles" (maybe sub mushrooms? or grilled tofu?) and sub yogurt cheese for sour cream.

Your tips are much appreciated!

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