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Yields8 Servings
 ¼ lb 2 medium Poblano Pepper
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 2 cups medium Onion, diced, about 2 cups
 ½ cup medium Green Bell Pepper, diced
 4 cloves Garlic, minced
 2 tsp Ground Cumin
 1 tsp Dried Oregano
 ¼ tsp Smoked Paprika
 ¼ tsp Ground Cloves
 1 tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper, to taste
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 ¾ cup Quinoa, rinsed well and drained
 1 whole Bay Leaf
 4 cups Vegetable Broth, low-sodium, or good quality chicken broth
 2 cans Cannellini Beans, 15 oz cans, drained
1

Roast the poblanos under your broiler or on top of your gas stove with tongs. Roast until the skin is blistered and blackened all over. Watch carefully and remove to a bowl when done. Cover the bowl with plastic wrap or aluminum foil. This helps the peppers to sweat and will make it easier to peel of the skin.

2

Heat the olive oil in a medium saute pan over medium high heat. Add the diced onions and green peppers. Cook about 6-7 minutes until tender.

3

Add the garlic and all of the seasonings. Cook for another minute or two.

4

Oil the inside of the crock pot with the EVOO. Add the sauteed vegetables, rinsed quinoa, bay leaf, and the broth.

5

Carefully peel the skin off of the roasted poblanos (a moist paper towel will help to remove the skin easily). Remove the stem, seeds and ribs from the peppers. Finely dice them and add to the crock pot. Stir. Cook on low for 8-10 hours or on high for 3-4 hours.

6

Drain and rinse the beans. Add to the chili when it is finished cooking to warm the beans. Taste and adjust the seasonings if necessary. Enjoy!

Ingredients

 ¼ lb 2 medium Poblano Pepper
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 2 cups medium Onion, diced, about 2 cups
 ½ cup medium Green Bell Pepper, diced
 4 cloves Garlic, minced
 2 tsp Ground Cumin
 1 tsp Dried Oregano
 ¼ tsp Smoked Paprika
 ¼ tsp Ground Cloves
 1 tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper, to taste
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 ¾ cup Quinoa, rinsed well and drained
 1 whole Bay Leaf
 4 cups Vegetable Broth, low-sodium, or good quality chicken broth
 2 cans Cannellini Beans, 15 oz cans, drained

Directions

1

Roast the poblanos under your broiler or on top of your gas stove with tongs. Roast until the skin is blistered and blackened all over. Watch carefully and remove to a bowl when done. Cover the bowl with plastic wrap or aluminum foil. This helps the peppers to sweat and will make it easier to peel of the skin.

2

Heat the olive oil in a medium saute pan over medium high heat. Add the diced onions and green peppers. Cook about 6-7 minutes until tender.

3

Add the garlic and all of the seasonings. Cook for another minute or two.

4

Oil the inside of the crock pot with the EVOO. Add the sauteed vegetables, rinsed quinoa, bay leaf, and the broth.

5

Carefully peel the skin off of the roasted poblanos (a moist paper towel will help to remove the skin easily). Remove the stem, seeds and ribs from the peppers. Finely dice them and add to the crock pot. Stir. Cook on low for 8-10 hours or on high for 3-4 hours.

6

Drain and rinse the beans. Add to the chili when it is finished cooking to warm the beans. Taste and adjust the seasonings if necessary. Enjoy!

Quinoa, Kale & Roasted Poblano White Chili

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