Ingredients
3 yellow onions, diced
2 poblanos, seeds removed and diced
6 cloves of garlic, minced
3 tablespoons of grapeseed (or another high-heat oil)
1/3 cup of cilantro, chopped
2 14oz cans of organic cannellini beans
1 tablespoon of oregano
½ teaspoon of cayenne
½ teaspoon of cumin
2 cups of vegetable broth
1 cup of unsweetened rice milk
2 cups of sour cream or plain greek yogurt
Preparation
In a large, heavy pot, heat the oil over medium heat and add the onions, garlic, and poblanos. Cook for about 5 minutes, until the onions are translucent. Add the cannellini beans, cilantro, oregano, cayenne, + cumin. Stir and cook for about 1 minute. Then add the vegetable broth + unsweetened rice milk. Give it a good stir, bring it to a boil, then reduce to a simmer. Cook uncovered for about 30 minutes. The chili should start to reduce and thicken. Add the sour cream or yogurt and give it a good stir to combine and then remove the chili from the heat. Give it a taste and adjust any seasoning accordingly. Serve warm with your favorite toppings.
