Ingredients
- 3 tbsps ghee or olive oil
- 1 onion diced
- 2 poblano peppers de-seeded and diced
- 3 cloves garlic minced
- 1 14.5 oz can cannellini beans organic; drained
- 1 tsp coriander ground
- 1/2 tsp chili powder
- 1/4 tsp cumin ground
- pepper freshly ground
- 1 cup split peas, green dried
- 4 cups vegetable broth or chicken broth or bone broth
- salt sea
Cilantro Yogurt (optional):
- 1 cup yogurt Greek, plain (cashew or almond milk yogurt if you prefer)
- 2 green onions white parts; minced (green parts reserved as a garnish for the soup)
- 1/4 tsp salt sea
- 1 tsp apple cider vinegar
- 1 tbsp lime juice (or lemon)
- handful cilantro coarsely chopped
Additional, optional toppings:
- avocado sliced
- green onions the reserved greens
Instructions
- In a large, heavy-bottomed pot, heat the ghee or oil over medium heat and add the onions, and poblanos. Cook for about 5-7 minutes, until the onions are translucent and the poblanos are soft. Add the garlic and cook for another two minutes. Add the cannellini beans, coriander, cumin, and cook while stirring for about 1 minute. Then add the spilt peas, vegetable broth. Give it a good stir, bring it to a boil, then reduce to a low simmer. Cook partially covered for about 30-40 minutes. The chili should start to reduce and thicken, and the spilt peas will become tender. Taste and add salt if needed (this will depend on how salty your broth is, and it might not be necessary).
- While the chili is cooking, make the cilantro yogurt by stirring together all the ingredients for the yogurt in a small bowl.
- Divide the chili amongst bowls and add a spoonful of the cilantro yogurt and any other toppings you like.