White Bean & Poblano Chili

I haven’t been into meat lately, but this was super easy to add shredded chicken to for Nick, so we both got what we wanted.  Super cozy, super flavorful, super satisfying chili.

INGREDIENTS

2 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced or grated
3 poblano peppers, seeded and chopped
1 jalapeño, seeded and chopped
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper
6 cups low-sodium chicken broth
3 ounces cream cheese, at room temperature
2 cans white beans, drained
1/2 cup salsa verde
1/3 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Avocado, cheddar cheese, and green onion for serving

DIRECTIONS

Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes.

Melt the cream cheese in the microwave for 10-15 seconds.

Stir in the cream cheese until smooth, then stir in the white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro.

Ladle the chili into bowls. Top, as desired, with cheese, avocado, cilantro and green onions.