Red Bean and Poblano Chili

Ingredients

• 15 ounce beans red rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 2 teaspoons chili powder 
• 0.3 cup cilantro leaves fresh minced
• 3  garlic cloves minced
• 0.8 cup green onions divided thinly sliced
• 1 teaspoon ground cumin 
• 6 tablespoons cup heavy whipping cream sour reduced-fat
• 1 large orange bell pepper yellow chopped
• 2 teaspoons oregano dried
• 3 ounces pepper jack cheese shredded
• 1  poblano pepper seeded cut into thirds lengthwise
• 1 large onion red vertically sliced
• 0.5 teaspoon salt 
• 2 tablespoons tomato paste 
• 1 cup vegetable broth 

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• slow cooker

Directions

1. Preheat broiler.
2. Flatten poblano pepper with hands.
3. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred.
4. Place in a zip-top heavy-duty plastic bag; seal.
5. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.
6. Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.
7. To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese.
8. Serve immediately.