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1. The night before; soak the beans according to the package directions.
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2. When you are ready to make the chili drain and rinse the soaked beans, set to the side.
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3. Add a couple of tablespoons of olive oil to the bottom of a Dutch oven, along with the onions, jalapenos and garlic, season with a little salt and pepper. Do not add the poblano pepper at this point.
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4. Cook over medium heat, stirring occasionally.
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5. When the onions are translucent, add the cumin, allspice, and oregano, stir and cook for about 3 to 5 minutes longer.
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6. Add the tequila, and cook until the tequila has evaporated.
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7. Add the drained beans, the vegetable stock, water, bay leaf, and dried mushrooms. Bring the liquid up to a simmer, check for seasoning, add more salt and pepper if needed. Then partially cover the pot with a lid, and turn the heat to medium low.
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8. Meanwhile preheat oven to 400 F.
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9. Wash and dry the poblano pepper. Rub the skin all over with a little olive oil. Lay the poblano on a sheet pan. Roast in the hot oven for about 15 minutes, turning half way through. The skin should blister and char.
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10. When the poblano has roasted, remove it from the oven and into a bowl. Cover with plastic wrap for 10 to 15 minutes. This will make it easier to remove the skin and the seeds from the poblano. After it has steamed, remove the stem, skin and seeds and cut the poblano pepper into about 1/2 inch dice.
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11. After the chili has simmered for an hour, stir in the roasted poblano pepper and the cornmeal. Return the lid, and simmer for another 15 minutes.
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12. Add the diced zucchini, stir in the chopped cilantro, and simmer for another 15 to 30 minutes, until the beans are soft.
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Serve Vegetarian White Bean Chili with cornbread, tortilla chips or rice. Top with cheese if desired. Vegetarian White Bean Chili freezes well.
