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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 5.6
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.0 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.0 g

View full nutritional breakdown of Vegan Green Chili calories by ingredient
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Vegan Green Chili

Submitted by: BRANDIWINE84
Vegan Green Chili

Introduction

So I went to the Mile High Flea Market and got some Good Stuff. My favorite find was definitely the roasted green chilies. They smell awesome, and certify that any recipe using them will create a meal that is muy authentico and muy sabroso! And hella cheap at the flea market. I got a huge heavy bag for $5. The bag would probably make me 3 or 4 batches of green chili (about 5 or 6 cups per batch). If you are able to, it is such a better chili if you can get your hands on roasted chilies. Otherwise, whole canned will suffice, but lack the roasted flavor.

So I went to the Mile High Flea Market and got some Good Stuff. My favorite find was definitely the roasted green chilies. They smell awesome, and certify that any recipe using them will create a meal that is muy authentico and muy sabroso! And hella cheap at the flea market. I got a huge heavy bag for $5. The bag would probably make me 3 or 4 batches of green chili (about 5 or 6 cups per batch). If you are able to, it is such a better chili if you can get your hands on roasted chilies. Otherwise, whole canned will suffice, but lack the roasted flavor.


Number of Servings: 1

Ingredients

    about 6 or 7 green chilies, coarsely chopped

    5-ish cloves of garlic, peeled and slivered

    1/2 white onion, cut into small slices

    at least 3 large tomatoes, coarsely chopped

    3 or 4 jalapenos, deseeded and deribbed, diced

    water or vegetable broth to cover vegetables plus an inch or two (see my post on broth)

    fresh cilantro, diced (as much as you like, cilantro is a touchy taste)

    flour to thicken

    salt and pepper to taste

Directions

and then?



The medium soup pot. On medium heat. Pretty much my foundation for any soup or chili I get cookin. Now is a good time to throw in a little fun fact. Most of my recipes are made for just one person (me), but several servings. Since I keep it in a jar, it stays nice and fresca in my fridge. This one lasts me about a week if I eat it on the daily, and probably a couple weeks if I skipped days. However, it's so yummy that I usually do eat it every day, if I have some. Back to the chili - A few cups of vegetable broth or water, then the tomatoes and green chilies. Then the onions. Then the other veggies. The spices go in. The flour is stirred in. Simmer.



Then I pour it into a big jar (I think my jar of choice started its life as a pickle jar), I label the lid with the date, and I keep it in the fridge until I need my Verde fix. Have fun and Buena Suerte, dulces!



I like my chili thick and chunky, so I cut everything big. It simmers down as it cooks, but the result is still chunkier than a soup or a sauce. If you prefer a smoother consistency, you gotta go for a blender or food processor and make everything real fine before you cook.



this dish is . . . .





veg*an

spicy (if you make it that way!)

low in fat and calories

easy!

pretty!


Number of Servings: 1

Recipe submitted by SparkPeople user BRANDIWINE84.






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Member Ratings For This Recipe

  • I have tried this recipe twice now with the roasted green chilis at the Mile High Flea Market. This is a good base for other mexican dishes as well. You can add beans, carrots, corn, ect. I used the whole bag of chilis and made a lot. - 10/31/11

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