Vegetarian Roasted Poblano White Bean Chili

Ingredients: FOR THE CHILI: 3 poblano peppers 1 tablespoon oil 1 large onion, diced 1 yellow bell pepper, diced 4 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons chili powder 4 cups low-sodium vegetable broth 2 cups water 2 (15-oz) cans cannellini beans, drained and rinsed ½ cup pickled jalapeños, diced 2 tablespoons of the jalapeño pickling liquid 1 cup frozen or fresh corn 3 cups baby spinach ½ cup of milk or half-and-half (optional) Juice of 2 limes Salt and pepper, to taste OPTIONAL GARNISHES: Chopped scallions or red onion Sour cream or Greek yogurt Lime wedges Hot sauce or chili flakes Fresh cilantro Tortilla chips Preparation: FOR THE POBLANO PEPPERS: To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside. FOR THE CHILI: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos, broth, and water. Bring the mixture to a simmer. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional! Season, to taste, with additional salt and pepper. TO SERVE: Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody! http://yestoyolks.com/2018/10/11/vegetarian-roasted-poblano-white-chili/

Grilled Cheese and Pepper Sandwiches

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 2 teaspoons chopped seeded jalapeno pepper
• 4 slices rye bread with caraway seeds
• 3/4 cup shredded Monterey Jack cheese
• 1 tablespoon butter, softened

Instructions:

1. In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between two bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter.
2. In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

https://www.tasteofhome.com/recipes/grilled-cheese-pepper-sandwiches/

Zucchini Jalapeno Soup

MAKES: 9 CUPS
ACTIVE TIME:  50 MINS
TOTAL TIME:  50 MINS

Vegetables: 3/4 cup(s)

Calories: 60
Chef Tip(s):
*Remove only two or three strips of peel with a peeler and leave the rest on for good color in the soup. Use gloves while handling jalapenos to avoid transferring oil to fingers (which might get in eyes) and wash hands well after handling.

Ingredients

2 Tbsp olive oil
1 onion, minced
1 jalapeno pepper, seeded (reserve seeds), minced
3 cups Food You Feel Good About Chicken Culinary Stock
3 medium zucchini (partially peeled if desired) quartered, cut in 1-inch chunks
Cilantro leaves for garnish.
Salt and pepper to taste

Directions

Saute minced onion in olive oil on MED-LOW 5-7 min, until translucent. Add minced jalapeno peppers and saut until soft.

Add zucchini and continue to saut until tender.

Add chicken stock and simmer on an even low boil at MED-HIGH for 10 min.

Let cool some and carefully transfer to Vitamix blender. Start on LOW and increase speed to puree. Add jalapeno seeds to your personal heat preference and blend.

Season with salt and pepper to taste. Serve with cilantro leaves.

Option(s):

For a vegan option use Better Than Bouillon instead of chicken stock. Add 1 tsp A. Vogel HerbaMare Herb Seasoning Salt.appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Nutrition Info: Each serving (1 cup) contains 60 calories, 5 g carbohydrate, (1 g fiber), 2 g protein, 4 g fat, (1 g saturated fat), 0 mg cholesterol, and 160 mg sodium.