1 recipe Rajas (see below)
2 cups vegetable broth
2 tsp dried oregano
1 tsp ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro, plus more for garnish
1 Tbs lime juice
1/4 cup milk
3oz fresh goat cheese
1/4 cup roasted pumpkin seeds
1) Bring beans, Rajas, broth, oregano and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
2) Warm milk in separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce, pumpkin seeds and cilantro.
Review: Argh, I didn't think this would be as much work as it was! As you can see, this recipe was actually the third recipe of the day, just to make chili. By the time I made this, I was tired and didn't want to be cooking anymore. So, I didn't "garnish," instead I just dumped everything in. Well, except the pumpkin seeds. The bulk aisle was out, so I bought a little bag of David's pumpkin seeds, not realizing they were still in the shell. So, I had to shell them and then toss the seeds into the chili. Good thing I wasn't sharing this with anyone but Mike . . . So, the recipe wasn't too thrilling. It was just ok and I was disappointed that it wasn't a spectacular recipe (of course, I also halved the Rajas recipe). It didn't even have a strong goat cheese flavor. It was just a tangy, white chili. Bleah.
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