Yet I am setting my note-cards aside, just for a moment, and making chili and cornbread. Cooks' Illustrated's chili and cornbread, to be precise, because Cook's Illustrated is scientific, intelligent, brilliantly academic, and still doesn't feel the need give midterms.
White Bean Chili
2 medium onions
2 jalapeno chiles, stemmed and seeded
3 poblano chiles, stemmed and seeded
3 Anaheim chilis, stemmed and seeded
2 T olive oil
12 garlic cloves, pressed
1 T ground cumin
1 1/2 tsp ground coriander
2 (15oz) cans cannellini beans, drained
3 cups vegetable broth
12 oz shredded cooked rotisserie chicken OR 12 oz firm tofu, cut into 1" cubes
Minced fresh cilantro, fat free Greek yogurt, and grated cheddar cheese, for serving.
~ Pulse the onions and chiles together in a food processor to a chunky consistency.
~ Add the olive oil to a large soup pot over medium heat, add the processed chile-onion mixture, garlic, cumin, coriander, and 1 T salt, and cook until the vegetables are softened.
~ Add 1 can of beans and 1 cup of broth to the food processor, and puree until smooth. Add to the soup pot, along with the other can of beans and the rest of the broth.
~ Add the chicken or tofu, bring the chili to a simmer, cover, and simmer gently for 20 minutes or until ready to serve.
~ Serve warm, topped with cilantro, Greek yogurt, and cheddar cheese!