Garnishes:avocado, cilantro, tortilla chips, cheese, sour cream, green onions, etc.
Heat the oil in a pot over medium heat. Add the onions, poblano and bell pepper and saute until soft, but not brown. Add the garlic, cumin, coriander, and salt and saute for 30 seconds.
Stir so that the flour coats the veggies, then pour in the broth, stirring constantly (this will prevent the flour from clumping). Add the beans, corn, and chilies. Simmer for 10 minutes.
Reduce the heat, then stir in the milk.
Serve with a squeeze of lime and top with avocado, tortilla chips, cilantro, and cheese.
SUBSTITUTIONS: To make the chili extra creamy, substitute heavy cream for milk. To make this chili vegan, substitute with oat milk, adding it at the same time as the broth. To make this chili gluten-free, leave out the flour. Add a slurry of 1 tablespoon cornstarch and 1 tablespoon water (whisk in a small bowl or cup with a fork first) to the chili before adding the milk. Let it simmer for a minute to thicken, then add the milk.
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