Poblano, Potato & White Bean Stew
with Fajita Peppers & Tamale Cake
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.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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