January RotM: Vegan Colorado Green Chili

Happy New Year!

One of my goals for 2018 is to do a lot more cooking, so in order to keep myself accountable and share my love of vegetarian cooking with the world, I'm implementing the Recipe of the Month. Each month, I'll share my newest favorite recipe. Check back in with the blog monthly to try them all, OR join the email list and have them sent to you monthly - no spam, no excessive emails, just an update a month so you never miss a meal. Sign up on the blog homepage.

If you've ever been to the western states, you know that the love for green chili is real. They put this stuff on everything, and for good reason. With Anaheim chilies and tomatillos, this western staple is a spicy masterpiece.

Makes about 6 servings

Prep time: 25 minutes

Cook time: ~1.5 hours

1 large yellow onion, chopped

6 cloves garlic, minced

3 Anaheim chiles

2 poblano peppers

1 28 oz can tomatillos

32 oz veggie stock

2 14 oz cans great northern beans, drained, rinsed, and separated

1 tsp cumin

2 tbsp flour

3 tbsp olive oil

For serving (optional)

Avocado

LIme

Tortilla chips

Cilantro

1. Lay the peppers out on a cookie sheet and brush with oil. Place into a 400F oven and roast for 20 minutes, or until skin is blistered and peeling. Once cool, seed and chop (option: if you like more kick, keep some seeds in)

2. Add onion, garlic, peppers, and cumin to a large stewpot with the remaining oil. Cook over medium-high heat until fragrant and onions start to soften.

3. Remove tomatillos from can (do not use the liquid) and crush with your hands into the veggie mixture. Break up the skins as you go. (Note: I ended up saving 5-6 tomatillos)

4. Add one can of beans to a separate bowl and mash with a fork; the starches will help thicken the chili. Add mashed beans, whole beans, and veggie stock to the pot and bring to a boil. Reduce to a simmer and cover for 45 minutes, stirring every so often.

5. After simmering, check the thickness of your chili. Add flour as needed, stirring well to remove any clumps. Simmer uncovered for another 20 minutes.

When ready, dress your chili up with whatever strikes your fancy; I love mine with avocado and a little squeeze of lime.

This chili also freezes really well; throw a serving into a mason jar, pop it in the freezer, and heat it up on the stove whenever you're ready! I'd say they're probably good for about 6 months in the freezer- just use your judgement :)

Let me know what you think of the recipe or if you make any tweaks- I love to hear your comments!