Poblano, Potato & White Bean Stew

This vegetarian take on white bean chili begins with a foundation of sautéed poblano peppers, onion, and garlic. Russet potatoes and white beans are added and simmered with vegetable stock, cumin, coriander, jalapeño, and smoked black pepper. Cream cheese gets blended in for added richness, and the stew is topped with pepper jack cheese for a little extra heat. It’s served with satisfying sides of fajita-style peppers with cilantro and a sweet tamale corn cake.

Ingredients: Poblano Peppers, Great Northern Beans (Prepared Great Northern Beans, Water, Salt, Calcium Chloride (Firming Agent)), Yellow Sweet Corn, Water, Russet Potatoes, Neufchatel Cheese (Pasteurized Milk And Cream, Skim Milk, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Red Onions, Yellow Bell Peppers, Red Bell Peppers, Green Onions, Shredded Pepper Jack Cheese ((Pasteurized Milk, Jalapeño Peppers, Cheese Culture, Salt, Enzymes), Potato Starch And Powdered Cellulose Added To Prevent Caking, Natamycin (A Natural Mold Inhibitor)), Lowfat Buttermilk (Cultured Lowfat Milk, Nonfat Dry Milk, Salt, Sodium Citrate, Vitamin A Palmitate And Vitamin D3), Olive Pomace Oil, Garlic, Cilantro, Onions, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Masa Harina (Ground Corn Treated With Lime), Cornmeal, Honey, Mirepoix Concentrate (Water, Sea Salt, Vegetable Stock (Carrot, Celery And Onion Stocks), Carrot Stock, Tapioca Starch, Cabbage Juice Concentrate, Celery Stock, Onion Stock, Natural Flavors, Mushroom Stock, Tomato Paste), Cumin, Roasted Garlic Oil (Olive Pomace Oil, Garlic), Sea Salt, Coriander, Toasted Onion Powder, Granulated Garlic, Smoked Black Pepper (Pepper, Smoke Flavor), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Black Pepper, Jalapeño Powder

The nutrition facts are based off of the recommended serving size. Serving Size = 1 Tray (369g)