Vegan Green Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
about 6 or 7 green chilies, coarsely chopped5-ish cloves of garlic, peeled and slivered1/2 white onion, cut into small slicesat least 3 large tomatoes, coarsely chopped3 or 4 jalapenos, deseeded and deribbed, dicedwater 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 thickensalt and pepper to taste
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.
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.
Nutritional Info 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
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