Roasted Poblano Potato Stew – Monkey and Me Kitchen Adventures

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INGREDIENTS

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• 2 – 3 poblano peppers *
• 1 medium yellow onion, finely diced
• 2 tablespoons minced garlic
• 1 Tablespoon WFPB flour (or thickener of choice) *
• 1 – [ 14.5 oz. can ] petite diced tomatoes (or fire roasted tomatoes)
• 2 cups vegetable broth *
• 2 cups unsweetened plain plant milk
• 1 Tablespoon nutritional yeast (optional)
• 1 – [ 15 oz. can ] black beans, drained and rinsed
• 1 – [ 15 oz. can ] or frozen corn, drained
• 3 cups red or white baby potatoes, halved or quartered

Seasonings/Spices:

• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 2 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• 1 ¾ teaspoon sea salt (+/- to taste)

Other Optional Ingredients/Toppings:

• Chopped avocado
• Fresh cilantro
• Lime wedges
• Tortilla chips

INSTRUCTIONS

1. Place the oven rack to the top and set the oven to high broil. Place the poblano peppers on a baking sheet and broil on high, turning occasionally until the peppers are soft and the skins are dark (black). This takes about 10-12 minutes. Immediately place the peppers in a glass container and cover with plastic wrap or a tight-fitting lid to sweat the peppers. This helps with removing the skins and seeds. Set aside.
2. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if the onions start to stick and/or to prevent burning.
3. Add the minced garlic sauté for 30 seconds, then sprinkle the flour over the onions and garlic and sauté for 1 minute, then add the dry spices (onion powder, garlic powder, dried minced onion flakes, cumin, coriander, smoked paprika, and sea salt) and sauté to release their fragrance, about 1 minute.
4. Then add the vegetable broth, unsweetened plain plant milk, petite diced tomatoes, corn, baby potatoes, stir well to thicken, and cook (uncovered) over medium heat for 10 minutes.
5. In the meantime, take the cooled poblano peppers and pull the stem off and discard; then tear open one side of the peppers and scoop out the seeds (discard), then lay the peppers out flat, charred skin side up, then pull and scrape off the charred skins and discard; then dice the peppers, and add to the stew.
6. Then add nutritional yeast; cook uncovered until the potatoes are almost tender, about another 25 minutes, largely dependent on the size of the potatoes. Then add the black beans and continue cooking until the potatoes are tender.
7. Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
8. Top individual servings with freshly chopped cilantro, lime wedges, avocadoes and serve with tortilla chips (if desired)

NOTES

*Poblano Peppers:  If you like a lot of heat use 3 poblano peppers, if you wish moderate heat, use 2 poblano peppers.