10-15-12226162-Serious Eats -Skillet-Suppers-white bean chili.jpg

[Photographs: Yasmin Fahr]

With the summer officially over and winter creeping in, it's time to build up your repertoire of go-to soups, stews, and chilis. But on a cold night, after a long day at work, making a time-consuming soup, one where you have to transfer the liquid to a blender in batches and then back again, might not be high on your to-do list.

Instead, opt for a quick and easy chili like this one. Though it doesn't have the tomatoes found in many chili recipes, it highlights creamy cannellini beans, fresh poblano peppers, and green chilies (it's up to you whether you choose hot or mild).

If you have more time, you can char the peppers under the broiler or over a gas flame (carefully). Then peel, seed, and chop them once cooled. You can also thicken the liquid by mashing some of the beans with a potato masher, or leave it more broth-like if that's your preference.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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