Vegetarian Chili Verde

Vegetarian Chili Verde (A Seat at the Table)

I’ve been getting a ton of tomatillos in my CSA boxes, so I have an abundance of salsa verde.  When I saw this recipe, I knew it was the perfect way to use up some of my salsa.  And after making this, I’m so glad that I have some salsa verde tucked away in the freezer, because this chili is so good!  This makes a great light meal.  It’s super warming and comforting, with just a small kick of heat.

I loved this as a simple vegetarian soup, but feel free to add shredded chicken if you’re feeling that.

Vegetarian Chili VerdeVegetarian Chili Verde (A Seat at the Table)

Serves 6-8

Adapted from Kitchen Treaty

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/3 cup flour
  • 6 cups vegetable broth
  • 1 1/4 cup salsa verde (see recipe below)
  • 3 (15oz) cans small white beans, drained and rinsed
  • 1 lime, juiced
  • 1 (4oz) can diced mild green chiles
  • salt and pepper, to taste

In a large pot, heat olive oil over medium-high heat.  Add the onions and sauté  for a minute until just beginning to soften.  Add the garlic, then add the oregano, coriander, and cumin, mix well and sauté  for about 1 minute or until the garlic is fragrant.

Add the flour to the pot and mix well, cooking the flour for a couple of minutes until all the white has disappeared.  Pour in the vegetable broth, mixing well.  Bring to a boil, then add in the salsa verde, and let simmer for about 5 minutes.  Add the white beans and let simmer for an additional 5 minutes.

Add in the lime juice and the chiles, then taste and adjust seasoning as needed.  Garnish with cilantro and extra lime, if desired.

 

Tomatillo Salsa Verde

Makes about 2 cups

  • 2 lbs tomatillos
  • 1 large white onion, quartered
  • 1-2 jalapeños
  • 1 lime, juiced
  • 1 large bunch cilantro
  • salt, to taste

Peel and wash tomatillos.

Turn oven on to broil.  Spread tomatillos, onion, and whole jalapeños on a large baking sheet.  Broil for about 20 minutes, stirring every so often, until tomatillos are browned and just about to burst (it’s ok if some do).  Allow the pan to cool.

When the jalapeños are cool enough to handle, cut in half and remove stems and seeds (unless you like really really spicy salsa…I’d recommend starting with just one seedless jalapeño, taste and add more if desired)

In a large blender, add lime juice, cilantro, and the contents from the baking sheet.  Blend until smooth and then season with salt to taste.  Store in an air tight container and refrigerate.

 

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