White Bean Chili with Herbed Yogurt Cheese

• 3 cups dried navy or other white beans
• 2 small poblano chiles
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 onion, cut into 1/4-inch dice
• 1 large carrot, cut into 1/4-inch dice
• 2 stalks celery, cut into 1/4-inch dice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 30 ounces homemade or low-sodium store-bought chicken stock, skimmed of fat
• 8 cups water
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 4 radishes, grated
• Cilantro sprigs, for garnish
• Herbed Yogurt Cheese (recipe follows)
• 1 8-ounce container plain fat-free yogurt
• 2 teaspoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon coarse salt
• Pinch of freshly ground pepper
• (makes about 1 cup)

1. Pick over the dried beans, discarding any stones or broken beans; rinse.
2. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat.
3. Cover, and remove from heat; let stand 1 hour.
4. Drain the beans; set aside.
5. Meanwhile, place the peppers directly on a gas burner over high heat or on a grill.
6. As they turn black, turn with tongs.
7. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as the peppers become charred.)
8. Transfer the charred peppers to a medium bowl; cover with plastic wrap.
9. Let the peppers rest 15 minutes.
10. Transfer to a work surface (do not rinse).
11. Peel off the blackened skin; discard.
12. Halve the peppers; remove the seeds and ribs and discard.
13. Cut the peppers into 1/4-inch pieces; set aside.
14. Heat the butter in a large saucepan over medium heat.
15. Add the garlic, onion, carrot, and celery.
16. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes.
17. Add the cumin, coriander, paprika, and cayenne, if using; stir to combine.
18. Stir in the stock, water, beans, and half the roasted poblano chiles.
19. Cover; cook until the beans are soft, about 1 1/2 hours.
20. Uncover; simmer gently until the beans begin to fall apart, about 30 minutes more.
21. Season with salt and pepper.
22. Serve the chili garnished with the remaining poblano chiles, radish, cilantro, and yogurt cheese, if desired.
23. Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl.
24. Add the yogurt; drain for 1 hour.
25. Transfer the yogurt to bowl of food processor; add the lime juice, cilantro, parsley, salt, and pepper.
26. Puree until well combined.
27. Chill until ready to use, up to 1 week.
28. (Per chili serving)
29. Calories: 369
30. Calcium: 169mg
31. Fat: 4g
32. Cholesterol: 6mg
33. Sodium: 572mg
34. Protein: 22g
35. Fiber: 11g

dried navy, chiles, unsalted butter, garlic, onion, carrot, stalks celery, ground cumin, ground coriander, paprika, cayenne pepper, chicken, water, coarse salt, freshly ground black pepper, radishes, cilantro, yogurt, lime juice, fresh cilantro, parsley, coarse salt, ground pepper

Taken from www.epicurious.com/recipes/food/views/white-bean-chili-with-herbed-yogurt-cheese-392313 (may not work)