Roasted Poblano White Chili (GF, V)

Really cool thing about this recipe, instead of adding plant milk to make it thicker, you just mash up a second can of beans and stir it in. You don't have to worry about plant milk changing the profile, but you also don't have to worry about nut or soy allergies. I'm going to reassess some previous recipes and see if this approach might work in my other soups, chilis and stews.

Source: Yes to Yolks | Serves: 6-8 | Time: 1 hr 15 min

Changes: used chickpeas instead of canellini beans (ran out).

Ingredients

For the Chili

3 poblano peppers

1 tbsp oil

1 lg onion, diced

1 yellow bell pepper, diced

4 garlic cloves, minced

1 tbsp ground cumin

2 tsp ground coriander

2 tsp chili powder

4 cups veggie broth (homemade to reduce sodium)

2 (15-oz) cans garbonzo #beans, drained and rinsed

1/2 cup pickled jalapeños, diced

2 tablespoons of the jalapeño pickling liquid

1 cup frozen or fresh #corn

3 cups baby #spinach

2 tbsp lime juice

S&P, to taste

Optional Garnishes:

Chopped scallions or red onion

Vegan sour cream

Lime wedges

Hot sauce or chili flakes

Fresh cilantro

Tortilla chips

Instructions

For the Poblano Peppers

To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred.

Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside.

For the Chili:

In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes.

Add in the garlic and spices and cook for another minute. Add in the roasted poblanos and broth. Bring the mixture to a simmer.

Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper.

Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot.

Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes.

Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes.

Season, to taste, with additional salt and pepper.

To Serve:

Ladle the chili into bowls while hot and garnish however you like.