Spring Chili with Greens

Serves 4-6

Ingredients

1/4 c. extra-virgin olive oil

2 T. Earth Balance buttery spread

1 large white onion, finely chopped, plus more, sliced, for serving (optional)

Kosher salt

8 cloves garlic, thinly sliced

2 poblano chiles, seeds removed, finely chopped

2 Anaheim chiles or Cubanelle peppers (or 1 more poblano chile), seeds removed, finely chopped

1 jalapeno, seeds removed, finely chopped

1 t. ground cumin

1 t. ground oregano

1 t. red pepper flakes

1 t. paprika

1/2 head of escarole, trimmed, chopped

3 14-oz. cans cannellini (white kidney) beans, rinsed

4 c. vegetable broth or water

2 T. (or more) Follow Your Heart parmesan

Freshly ground black pepper

1 small bunch spinach, trimmed, chopped

Plant-based sour cream or yogurt and crumbled corn chips (for serving)

Directions

1. Heat oil and butter in a medium pot over medium-high heat until butter is melted. Add onion and a large pinch of salt. Cook, stirring often, until softened, about 6-8 minutes. 

2. Add garlic, chiles, and cook, stirring, until very tender, about 8-10 minutes. Add spices. Cook, stirring constantly, until fragrant, about 1 minute. 

3. Add escarole and cook, stirring often, until wilted, about 3 minutes. 

4. Add beans, broth, and 2 c. water. Bring to a boil over high heat, then reduce to maintain a simmer. Stir in parmesan, season with salt and pepper, and cook, stirring occasionally, until flavors meld, about 10-15 minutes. 

5. Taste and season with salt and pepper and/or add more parmesan if needed. Stir in spinach. Ladle chili into bowls and top with dollops of sour cream or yogurt, sliced onion, and corn chips if desired.