Red Bean and Poblano Chili

Red Bean and Poblano Chili
Photo by Beatriz Dacosta

Ingredients

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

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

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