Cooking
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey and chicken, but I like the challenge of creating a truly satisfying vegetarian chili. Somewhere a Texan is not very happy about that.
For this version of vegetarian green chili I knew I wanted to use Green Pepper Tabasco sauce which is made with jalapeños. Fresh jalapeños can vary greatly in heat, but the jalapeño version of Tabasco is always consistent. In addition I used many other green ingredients, some traditional like roasted chiles and tomatillos and one very non-traditional ingredient, spinach. I know that might sound strange, but it's really good. The slightly sour edge of spinach and tomatillos cuts through the starchy sweetness of the white beans. This recipe is a keeper and I know I will be making it again. By they way, when you buy tomatillos, choose the small or medium ones, not the large ones, which can be spongy and almost hollow.
I don't know about you, but I get very carried away when it comes to chili toppings. I usually set out little bowls with sour cream or plain yogurt, shredded cheese (queso fresco this time), chopped green or red onions, chopped cilantro and lime wedges. What do you like to put on top of your chili? Did I miss anything good? With the chili I serve cornbread, tortillas or tortilla chips.
Vegetarian Green Chili
Serves 6
Ingredients
1 pound white beans
1 Tablespoon olive oil
3 garlic cloves, minced
1 onion, chopped
1 teaspoon ground cumin
1 pound tomatillos, husked, rinsed, and coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon sugar
2 cups vegetable broth (or chicken if you prefer)
8 ounces (2 small cans) chopped mild green chiles, drained (such as Hatch or Ortega)
1 cup water
1 cup fresh cilantro leaves and stems, chopped
1 bunch fresh spinach, chopped
1 Tablespoon Green Pepper Tabasco
Instructions
Cook the white beans according to package instructions. Drain and mash about 1 cup of the beans. Set aside.
Heat a large dutch oven over medium heat, when hot, add the oil. Add garlic and onion and cook, stirring often, until golden about 7 - 10 minutes. To the onions add the cumin, give it a stir then add the tomatillos, salt, sugar, broth, green chiles, and water; heat to boiling over high heat. Reduce heat to low and simmer 15 minutes, covered. Stir in beans the beans, cilantro, spinach and Tabasco sauce; simmer until greens are wilted.
Enjoy!
Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.
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Cooking
Vegetarian Green Chili recipe
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey and chicken, but I like the challenge of creating a truly satisfying vegetarian chili. Somewhere a Texan is not very happy about that.
For this version of vegetarian green chili I knew I wanted to use Green Pepper Tabasco sauce which is made with jalapeños. Fresh jalapeños can vary greatly in heat, but the jalapeño version of Tabasco is always consistent. In addition I used many other green ingredients, some traditional like roasted chiles and tomatillos and one very non-traditional ingredient, spinach. I know that might sound strange, but it's really good. The slightly sour edge of spinach and tomatillos cuts through the starchy sweetness of the white beans. This recipe is a keeper and I know I will be making it again. By they way, when you buy tomatillos, choose the small or medium ones, not the large ones, which can be spongy and almost hollow.
I don't know about you, but I get very carried away when it comes to chili toppings. I usually set out little bowls with sour cream or plain yogurt, shredded cheese (queso fresco this time), chopped green or red onions, chopped cilantro and lime wedges. What do you like to put on top of your chili? Did I miss anything good? With the chili I serve cornbread, tortillas or tortilla chips.
Vegetarian Green Chili
Serves 6
Ingredients
1 pound white beans
1 Tablespoon olive oil
3 garlic cloves, minced
1 onion, chopped
1 teaspoon ground cumin
1 pound tomatillos, husked, rinsed, and coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon sugar
2 cups vegetable broth (or chicken if you prefer)
8 ounces (2 small cans) chopped mild green chiles, drained (such as Hatch or Ortega)
1 cup water
1 cup fresh cilantro leaves and stems, chopped
1 bunch fresh spinach, chopped
1 Tablespoon Green Pepper Tabasco
Instructions
Cook the white beans according to package instructions. Drain and mash about 1 cup of the beans. Set aside.
Heat a large dutch oven over medium heat, when hot, add the oil. Add garlic and onion and cook, stirring often, until golden about 7 - 10 minutes. To the onions add the cumin, give it a stir then add the tomatillos, salt, sugar, broth, green chiles, and water; heat to boiling over high heat. Reduce heat to low and simmer 15 minutes, covered. Stir in beans the beans, cilantro, spinach and Tabasco sauce; simmer until greens are wilted.
Enjoy!
Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.
- Bison Black Bean Chili Recipe
A few years ago I heard Ted Turner speak about bison at the Sustainable Food Institute at the Monterey Bay Aquarium. He slipped in, spoke was very opinionated and went over his allotted time, but he certainly was engaging.Attendees learned he is...
- Roasted Corn & Black Bean Salad Recipe
This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh...
- Hunger Challenge Chili Recipe
...
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When Is My Blog Burning #19 was announced I started looking for vegan recipes and what I found was a lot of fake food. Fake meat, fake milk, fake cheese, even fake bacon. That just made me sad. If people want to eat fake stuff, so be it, but not me!...
- Happy Halloween!
It seemed like such a great idea…pumpkin and black beans. I think I was pulling something out of the freezer when it came to me. There was a little leftover pumpkin in there and I thought, “I bet that would be good in chili.” I mulled it over...