Ingredients

serves 6

　　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)

　　

Herbed Yogurt Cheese

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)

　　

Step 1

Pick over the dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.

　　

Step 2

Meanwhile, place the peppers directly on a gas burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as the peppers become charred.) Transfer the charred peppers to a medium bowl; cover with plastic wrap. Let the peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off the blackened skin; discard. Halve the peppers; remove the seeds and ribs and discard. Cut the peppers into 1/4-inch pieces; set aside.

　　

Step 3

Heat the butter in a large saucepan over medium heat. Add the garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add the cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in the stock, water, beans, and half the roasted poblano chiles. Cover; cook until the beans are soft, about 1 1/2 hours. Uncover; simmer gently until the beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve the chili garnished with the remaining poblano chiles, radish, cilantro, and yogurt cheese, if desired.

　　

Herbed Yogurt Cheese

Step 4

Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add the yogurt; drain for 1 hour. Transfer the yogurt to bowl of food processor; add the lime juice, cilantro, parsley, salt, and pepper. Purée until well combined. Chill until ready to use, up to 1 week.

　　

Fit to eat recipe

Step 5

(Per chili serving)

　　

Step 6

Calories: 369

　　

Step 7

Calcium: 169mg

　　

Step 8

Fat: 4g

　　

Step 9

Cholesterol: 6mg

　　

Step 10

Sodium: 572mg

　　

Step 11

Protein: 22g

　　

Step 12

Fiber: 11g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.