Green Chili Vegetarian Style Recipes

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

GREEN CHILI VEGETARIAN STYLE

Steps:

• Melt butter in a large wok like skillet. Stir in the flour until well blended. Whisk in the broth until smooth. Add all other ingredients.
• Bring to a soft boil. Stir often! Lower heat and Simmer for a while... and serve. I like to simmer for about 2 hours, but you don't have to if you're pressed for time.

VEGETARIAN GREEN CHILE CHOWDER

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
• Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.

VEGETARIAN GREEN CHILI

Steps:

• In a large sauce pan, melt butter or margarine.
• Add garlic and onion and cook until onion is re-hydtrated.
• Add flour and stir to make a roux.
• Add tomatoes, green chili, salt and cilantro.
• Add water (enough to make a nice gravy).
• Simmer for 30 minutes.
• This can also be made in a crock pot.

VEGETARIAN GREEN CHILE STEW

Steps:

• Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
• Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
• Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.