Lightly spray a baking sheet with cooking oil. Wash and dry peppers. Cut peppers in half and remove the seeds. Place peppers (skin side up) onto baking sheet. Broil on LOW for about 15 minutes, or until the skins are blistered and charred. Allow peppers to cool before handling. Carefully, remove the peeling. Chop peppers into pieces and set aside.
Roasted Poblano Chicken Chili
In a large slow cooker, add chopped onion, garlic, and parsley.
Drain and rinse cannellini beans, then add to chopped vegetables. Add chopped roasted poblano peppers, creamed corn, chicken, all spices, chicken broth, and half and half.
Cut cream cheese into cubes and add to the slow cooker. Cut lime in half and juice one half lime into the chili mixture using a lemon/lime press. Stir all ingredients well to combine.
Cook on LOW for 6 hours, or until cream cheese is completely melted and chili is creamy.
If chili is too thin, add half a cup of water to a bowl and stir in 2 Tablespoons cornstarch until blended smooth. Slowly add the cornstarch mixture, stirring the chili to combine, until thickened. Note: Chili will thicken as it sets.
Notes: There are many options for garnish that will compliment this chili; cheese, enchilada sauce, sliced limes, avocado, and tortilla strips are some of our favorites.