PP or PS Poblano Chili

Chef: Christa Clark, Artistic Vegan

Makes: 6 servings

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

INGREDIENTS

• 2 t vegetable broth or water

• 2 c chopped onion

• 2 T garlic, minced

• 2 Poblano peppers, chopped

• 2 c zucchini, chopped

• ½ c yellow bell pepper, chopped

• Optional: 1/3 c jalapenos (or to taste), chopped

• 36 oz tomatoes, diced (fresh or lg can)

• 2 lg tomatoes, diced

• 3 ¾ c pinto beans, cooked and rinsed

• Optional, 2 c corn

• 1 T Cumin, ground

• 1 t pepper

• 1 t chili

• Paprika and cayenne, to taste

• 1 t salt

• 2 T fresh cilantro, choppe

Garnishes

• 1 avocado, sliced (PS only)

DIRECTIONS

1. In a lg pot, put 2 T vegetable broth, onions, garlic, and sauté for 2 min. Add the poblano peppers, zucchini, bell pepper, and jalapenos and sauté for 3-4 min.

2. Add the tomatoes, with juice, along with the beans, corn (if using), and all the seasonings.

3. Cover with lid and simmer for 20 min. Stir, cooking longer if desired. Cooking longer will result in more flavor.

4. Serve hot! Feel free to add avocado slices as a garnish.

TIPS

1. Serve with your favorite cornbread and a cleansing drink to top it off.

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours. Visit her at: ArtisticVegan.com,, Facebook, Instagram, YouTube, Twitter, and Pinterest.