Poblano White Chili

• 3 cups cooked white beans or 2 15.5-oz. cans white beans, rinsed and drained
• 1 recipe Rajas
• 2 cups low-sodium vegetable broth
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1 cup fresh or frozen corn kernels
• 1/2 cup chopped cilantro, plus more for garnish
• 1 Tbs. lime juice
• 1/4 cup low-fat milk
• 3 oz. fresh goat cheese
• 1/4 cup roasted pumpkin seeds

1. Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat.
2. Cook 15 minutes, stirring occasionally.
3. Stir in corn, cilantro, and lime juice.
4. Season with salt and pepper, if desired.
5. Cook 2 minutes more.
6. Warm milk in separate saucepan.
7. Add goat cheese, and stir until smooth.
8. Serve chili garnished with goat cheese sauce, pumpkin seeds, and cilantro.

white beans, recipe rajas, vegetable broth, oregano, ground cumin, corn, cilantro, lime juice, lowfat milk, fresh goat cheese, pumpkin seeds

Taken from www.vegetariantimes.com/recipe/poblano-white-chili/ (may not work)