Chili Blanco

I love poblano chiles and so does my husband. It's so delicious it's totally worth the first step of roasting the chiles. So we make this for just us - the kids won't eat it. Just microwave some chicken nuggets for them when you want to have this. I like to throw some chopped, cooked chicken into this chili to make it a little heartier.

2 fresh poblano chiles
2 16-ounce cans cannellini beans, drained (or other white beans)
4 ounces cream cheese, softened
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 14.5 ounce can vegetable or chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander

Place poblanos on a foil-lined b aking sheet and broil until blackened, turning occasionally, about 10 minutes. (Or you can use tongs to hold over the flame on a gas range.) Place chiles into a glass bowl and cover with a plate or pastic wrap; let stand for 15 minutes. Peel chiles and cut in half lengthwise. Discard stems, seeds, and membranes.

Place roasted chiles, half of the beans, and cream cheese into a food processor; process until smooth. Set aside.

Heat oil in a large pan over medium-high heat. Add chopped onion and bell pepper; saute until vegetables are tender. Add broth, cumin, and coriander; bring to a boil. Reduce heat and simmer 5 minutes. Add pureed bean mixture and remaining whole beans; cook until thoroughly heated.