Preheat the oven to 400 and roast the poblano and frozen corn until poblano starts to blacken and corn starts to become golden brown (about 25-30 minutes)
Dice and sauté onion on medium high heat for 5 minutes until they start to become translucent then add in chopped garlic. Sauté for about 2 additional minutes until garlic is fragrant
Add in cumin, coriander, salt, pepper, oregano and green chillis and stir spices in. Saute for another 2-3 minutes.
Add in veggie broth and turn heat to medium low
In the food processor blend corn tortillas, nutritional yeast, green salsa, and one can of beans drained.
Add mixture into the broth and stir until mixture is smooth
Turn heat up to medium and add in chopped roasted poblano peppers and corn. I like a lot of corn but you can add as much as you would like
Add in beans and chicken and let chili simmer for 10 minutes to thicken stirring occasionally
Add in lime juice and cilantro and chilli is ready to serve!
Serve with sour cream, avocado, cornbread, chips, shredded cheeseServes 4-6 bowls and keep in fridge for up to 5 days or freeze for up to 3 months.
