White Chili with Roasted Poblano Peppers

Ingredients

2 poblano peppers

1 onion

1 clove of garlic

2 teaspoons of oregano

1 tbsp of cilantro

2 tbsp of pepitas (green pumpkin seeds roasted, optional)

1 cup of cooked white beans (canellini or navy)

1 cup of chicken broth

1/2 pound of ground turkey

(optional if you want to make it vegetarian)

2 spoons of goat or cotija cheese (optional)

Canola oil. 

Cut the onion in rings and fry in oil until golden add a little more oil and cook the ground turkey for 5 minutes. Mix in the garlic an cook for one more minute. 

Poblanos have a very distinct flavor, that is perfect for this chili,  but you can substitute with regular green peppers. Roast the peppers on the stove or broiler. Remove the dark skin and cut into strips. Add the poblanos to the onion mix and season with oregano.

Mix the poblanos with the onion mixture, add the broth and the white beans. Season well with salt and pepper and cook for 10 minutes. Mix in the goat cheese and the pepitas (optional) Add more broth or mash some of the beans for the desired consistency. Season with salt and pepper. Serve the white chili with cilantro and brow rice.