White Bean Poblano Chili

Adjust oven rack to top position. Toss the poblano and jalapeño with 1 tsp oil and arrange on a baking sheet. Broil until they become blackened and soft, turning every 2 minutes until mostly blackened, about 8 minutes. Transfer peppers to a covered bowl and let steam, about 10 minutes. Carefully peel the charred peppers, then deseed and cut into ½-inch pieces. Discard peels and seeds.

Shuck the corn and break it in half with your hands. Cut the kernels off by holding the corn on its end and cutting downwards. Set kernels aside.

Peel and cut the shallot in half. In a food processor, pulse the shallot, 2 cloves of garlic, and 1/2 of the roasted jalapeño together. Transfer to a large pot. Put the pot over medium-high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, ½ tsp of salt and a pinch of pepper. Cook, stirring occasionally, until the mixture is fragrant, about 5 to 6 minutes.

Rinse and drain the beans. Add the beans, 1 cup of water, the vegetable protein, vegetable powder, corn, and the poblano to the pot. Bring to a simmer and reduce heat. Cook until thickened, stirring occasionally, about 10 to 15 minutes. Rinse and thinly slice the scallion.

Combine the masa harina, scallion, baking powder, 1/2 tsp salt, and a little pepper in a bowl. Add 1 tbsp oil and stir with a fork. Stir in 1 cup water to make a thick batter. Put a skillet over medium-low heat and add 1 tbsp oil. Once hot, add the batter mixture. Spread it evenly with wet hands and cover. Cook for 5 minutes, or until the bottom is browned, and flip. Cover and cook another 5 minutes.

Rinse and halve the lime. Squeeze half into the finished chili and cut the other half into wedges. Let the flatbread rest for a moment and then quarter it. Season the chili to taste with salt and pepper and serve with the remaining lime wedges and the masa flatbread.