Chile Puree

I promised you a recipe to use up any leftover chile puree/pulp from your enchiladas and I'm delivering.  This mild chile puree is packed with roasty toasty deep chile flavor and there's no way I could just strain it for use in enchiladas and discard the leftover pulp.  That would be just plain wrong.



Here's how I used my chile puree- I imagine it would be a great addition to about 800 other recipes, too.



Chipotle White Bean & Sausage Soup
I love chipotle chilies, but can only use a bit without setting my mouth on fire.  This soup uses the chipotle flavor and heat from some Field Roast sausages, but backs it up with mild chile flavor so it feels like chiles are a primary ingredient, without the searing heat!

2 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 carrot, sliced into thick rounds
1.5 cups cannellini beans, soaked overnight
1 chipotle style Field Roast meatless sausage, sliced into rounds
1 quart vegetable broth
1 tsp. ground cumin
1/2 cup mild roasted chile pulp
Salt to taste

In a pressure cooker, heat olive oil and then add onions.  Saute until lightly browned, then add garlic and carrot.  Cook just a minute or so- don't burn the garlic!  Add the soaked and drained beans, sausage, broth, cumin and chiles.  Seal up the pressure cooker, bring up to pressure and cook 5 minutes.  Use cold running water on the exterior of the cooker to bring down pressure completely.  Then unlock, stir and salt to taste.  Soup should be rich and chile-brothy, with a bit of a kick.  This is fantastic with corn bread!