Red Bean and Poblano Chili

Ingredients

• 6 tablespoons reduced-fat sour cream
• ¾ cup (3 ounces) shredded pepper Jack cheese
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• + 9 more ingredients
• • 1 (15-ounce) can small red beans, rinsed and drained
  • 1 large chopped yellow or orange bell pepper
  • 1 cup vegetable broth
  • ¹/₃ cup minced fresh cilantro
  • 1 poblano pepper, seeded and cut into thirds lengthwise
  • ¾ cup thinly sliced green onions, divided
  • 1 large vertically sliced red onion
  • ½ teaspoon salt
  • 1 teaspoon ground cumin

1. Preheat broiler. 2. Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop ...

View full recipe at My Recipes