1 Green Bell Pepper – diced (1/3 for skillet)

6 to 8 Poblano Peppers – 2 chopped (rough)/4 chopped fine

2 medium to large Sweet Onions – chopped (3/4 for skillet)

2 container vegan cream cheese 

1 16oz can Plant Based Cream (heavy cream)

4 can’s 14oz white beans (drained organic canellini) (1-2 cans for skillet)

4 Large Jalapeños Seeded

4-6Tbs Chili Powder (then to taste)

4-6Tbs Nutritional Yeast (then to taste)

                 o Extra chopped chili peppers in adobo sauce (to taste/spice)

                 o 3 Large Jalapeño Peppers unseeded- finely chopped (I used blender)

                 o 6 Large Serrano Peppers unseeded- finely chopped (I used blender)

PREP:

STEP 1:

Start by husking, washing and halving the tomatillos laying on a baking sheet face down. Then wash and halve the Jalapeños removing the seeds and place face down on the sheet. Add 1/3 of the chopped Poblano chili’s around the pan and broil for 10min or until the peppers and tomatillos have a char on top without being burned.   After cooling for 5min place all of these ingredients into a blender and blend until smooth, adding the plant-based cream and a single handful of cilantro chopped and 1 can of beans drained.

STEP 2:

Sauté lightly the onion with 1 poblano chopped and then add to crockpot. Add the cauliflower, bell peppers, remaining poblano peppers, 3 cans of beans drained, blended sauce and finally the spices. Finally add 4Tbs of Chilis in Adobo diced. (if desired more heat at 1Tbs at a time...be careful not to let the adobo take over the poblano flavor.

Step 3:

Stir in above ingredients saving the vegan cream cheese for last. Add the cream cheese. It’s ok if it’s a little thick as it will adjust as cooking. You don’t want too thick though. Close the crockpot and set to low at 6-8hrs stirring occasionally. If you are in a hurry set to 4hrs high (with veggies change to low after 2hrs)  

FINALLY:

Adjust all ingredients labeled “to taste,” as stated. Wait until at least 2-3hrs into cooking to adjust the amount of sweet/syrup to chili powder ratio. I use tortilla chips or Fritos-style scoop corn chips to dip throughout the day as it cooks and adjust flavor…can be done just for last 1hr or 30min if needed

IMPORTANT NOTES: