moky and spicy, this hearty vegan poblano white bean chili is loaded with corn and hominy. It’s thickened with mashed beans. Top it with diced avocados and crumbled tortilla chips.
2 poblano peppers
1 tablespoon olive oil
1 small white onion, roughly chopped
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–15 ounce can sweet corn kernels, rinsed and drained
1–28 ounce can hominy, rinsed and drained
2–15 ounce cans cannellini beans, rinsed and drained
4 cups low sodium vegetable broth
3 cups water
Diced avocados, cilantro and crumbled tortilla chips for serving
Preheat the broiler on high with the rack in the top of the oven. Place the poblano peppers on a foil-lined sheet pan. Broil the peppers, about 2 minutes per side until charred. Place the peppers in a bowl and cover. Let the peppers sit for 10 minutes before using a towel to rub off the skin. Remove the stem and seeds from the peppers and roughly chop them.
In a large saucepan, heat the olive oil over medium high heat. Sauté the onions until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, cumin, chili powder, oregano, salt and pepper and continue cooking until fragrant, about 1 minute.
Add the corn, hominy, and the beans, reserving 1 cup. Pour in the vegetable broth and water. Bring the mixture to a boil and reduce the heat to simmer the chili.
Mash the reserved cup of beans with a fork and stir it into the chili.
Simmer for 20-25 minutes until the soup has reduced and thickened slightly.
Spoon the chili into bowls and top with diced avocados, cilantro and crumbled tortilla chips.