Vegan Poblano White Bean Chili

This Vegan Poblano White Bean Chili is a hearty and tasty dish that is great for cold days. Poblano peppers that have been roasted add a smoky flavor, and white beans add protein and fiber. Add a squeeze of lime to the end to make it taste even better.

Ingredients:

• 2 poblano peppers, roasted, peeled, and diced
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 3 cans 15 oz each white beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 cup frozen corn kernels
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

Warm the oven up to 425F 220C

Put poblano peppers on a baking sheet and roast them for 20 to 25 minutes, until the skins get black and blistered

Take it out of the oven, put it in a bowl, wrap it in plastic wrap, and let it steam for 10 minutes

Take off the peppers' skins, take out the seeds, and cut them into small pieces

Put olive oil in a big pot and heat it over medium-low heat

Put in the diced onion and cook for about 5 minutes, until the onion turns clear

Ground cumin, smoked paprika, chili powder, and cayenne pepper should all be added

Stir often for another two minutes of cooking

Add the diced tomatoes, white beans, roasted poblano peppers, and frozen corn kernels to the pot

Turn the heat down to low and cook for 20 to 25 minutes, until the chili thickens and the flavors blend

Add pepper and salt to taste

Add fresh cilantro and lime wedges on top and serve hot

Have fun!