Russ Myers


Roasted tomatoes, onions, and Poblano chilies provides such a rich base to this vegetarian chili that even meat lovers won't miss the traditional beef found in chili.

pinch tips: How to Skin Carrots, Potatoes and Apples



6 servings


20 Min




1 3/4 lb Roma tomatoes (or any fresh variety)
3 Poblanos
1 lg Yellow onion (peeled and cut into 4 slices)
1 bulb Garlic; peel the cloves (8-10 cloves)
1 tsp Cumin
2 to 3 Tbs Chili powder (depending on desired heat level)
1/4 tsp Cayenne Pepper
24 oz Vegetable stock
15 oz Can of Black Eyed peas (drained)
3 oz Medium sharp cheddar cheese (shredded)
Olive oil
1/4 to1/2 tsp Fresh ground black pepper
1 tsp Sea (or Kosher) salt

Directions Step-By-Step

Pre-heat oven to 450 degrees; line two baking pans with foil and lightly coat with olive oil.Core tomatoes and slice in half; cut onion into four equal round slices.Place tomatoes on one baking pan and place one garlic clove in each tomato half; place onion slices on second baking pan. Dust all the veggies with some of the chili powder, salt, and 10 twists of fresh black pepper. Pour olive oil over all veggies (note: don't be stingy).Place the baking pans in a 450 degree oven and roast for 30-35 minutes until the onions just start to brown. Note: rotate pans after 15 minutes. Let cool. I like to let the tomatoes roast a little longer than the onions. Check the onions after 25 minutes.While tomatoes and onions are roasting (or earlier will peeling easier), roast each Poblano over a gas grill, gas range or under a broiler. Turn often! Using tongs, turn until well blackened and blistering appears; about 5-8 minutes. Place in a paper bag, close, and let steam for at least 20 minutes or more. If you have time, but in the freezer for 45-60 minutes; makes peeling even easier; this step can be done the day ahead.After the Poblanos have steamed, peel, (under some running water helps). Stem and remove all seeds and dice the peppers. (cook tip: cut into strips, stack, and cut the strips to make the diced peppers.)Place all the tomatoes and TWO of the onion slices and veggie stock into a 3 quart sauce pan; using a hand blender, puree. (Or use a blender, but puree in four batches).Dice the remaining two onion slices and add to pot along with the chilies, all spices, and peas. Bring to boil, cover, reduce heat to simmer, and cook for 30 minutes or until peppers just lose their crunch. Stir in cheese adjust seasoning, and serve. Recipe created by Steve and Bonnie Tomasek

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Heirloom