Vegetarian White Chili with Roasted Poblano Peppers

Recipe by Cook's Hideout

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Ingredients

• 4 poblano Chilies (- medium)
• 1 onion (- medium, thinly sliced)
• 2 cloves garlic (- , thinly sliced)
• ½ tsp oregano (Dried)
• to taste Salt Pepper (&)
• 2 cups White Beans ((like Cannellini or Navy beans) - cooked (about 1cup dry beans, soaked overnight and co
• (1.25l) fish stock (rajas - recipe follows)
• 1 cup vegetable broth (Low sodium)
• 1 tsp oregano (Dried)
• ½ tsp cumin (Ground)
• ½ cup corn (Fresh or frozen kernels)
• 2 tsps lime juice
• ¼ cup cilantro (- plus more for garnish)
• to taste Salt Pepper (&)
• brown rice
• sour cream
• wedges Lime
• onions
• cheese (Grated)

Method

1. Make Rajas: Preheat the broiler to 'High'. Place the poblanos on a foil lined baking sheet and broil for 10~12 minutes, turning them around in between, until they are evenly charred on all sides. Leave the door a little ajar to keep an eye on the broiling. Chilies go from charred to burnt in no time.
2. Place the broiled poblanos in a bowl, cover and set aside for 10~15 minutes. When cool enough to handle, peel and slice them into ¼" strips. Set aside.
3. Heat 2tsp olive oil in a skillet, add onions and garlic and cook on medium heat until the onions are golden brown, about 6~8 minutes.
4. Add oregano, poblano strips, salt and pepper; cook for 3~4 minutes.
5. To make White Chili: Combine the beans, Rajas, broth, oregano and cumin in a medium saucepan and simmer over medium heat.
6. Cook 12~15 minutes, stirring occasionally.
7. Stir in corn, cilantro and lime juice. Season with salt and pepper. Cook for 2 more minutes.
8. Serve hot with the toppings and sides.

View the recipe instructions at Cook's Hideout