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Foraging with Alexis Nikole Nelson.
Made with canned black beans, this chili-like stew can be on the table in about 30 minutes. Poblano chilies add earthy, green-chili flavor but they don’t pack much heat; if you’re seeking spiciness, include a chopped jalapeño or two when sautéing the poblano and onion. Serve with warm cornbread or tortillas.
tablespoons extra-virgin olive oil
poblano chilies, stemmed, seeded and chopped
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