Bruschetta Chickpea Chili

• 8 tomatillos (1 lb.), husked, cored
• 1 poblano chile, quartered, seeded
• 1 tsp. olive oil
• 1-1/2 pkg. (10 oz. each) BOCA Bruschetta Tomato Basil Parmesan Veggie Patties (6 patties)
• 2 cans (14 oz. each) vegetable broth
• 1 can (16 oz.) chickpeas (garbanzo beans), rinsed
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
• 1 avocado, chopped Whole Foods 5 ea For $5.00 thru 02/09
• 1/4 cup chopped cilantro

1. Heat broiler.
2. Place tomatillos and chiles in shallow pan; brush with oil.
3. Broil, 6 inches from heat, 15 min.
4. or until blackened.
5. Meanwhile, cook patties as directed on package.
6. Chop coarsely.
7. Transfer tomatillos and chiles to blender.
8. Add broth; blend until pureed.
9. Pour into large saucepan.
10. Stir in chopped patties, chickpeas and tomatoes.
11. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
12. Serve topped with avocados and cilantro.

poblano chile, olive oil, tomato basil, vegetable broth, chickpeas, tomatoes, avocado, cilantro

Taken from www.kraftrecipes.com/recipes/bruschetta-chickpea-chili-118854.aspx (may not work)