Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Thursday, October 20, 2011

Vegetarian Chili Verde {VEGAN}

Comcast has "accidentally" (do you think they give you more channels than you originally asked for because they are trying to trick you into upgrading your service?) gave us more channels than we signed up for. We asked them about it and said sometimes that happens but it should be corrected soon. Well, for the past 2 days I have had the Food Network. I've had it on as much as possible and found a few recipes to try. I made one of them tonight and it was YUM-MY!

Vegetarian Chili Verde (click here to go to the original recipe)
Only slightly adjusted from original recipe by Giada De Laurentiis

1/4 cup olive oil
1 cup chopped onion
8 oz potato, peeled and cut into 1/3 inch cubes
8 oz yam, peeled and cut into 1/3 inch cubes
4 cloves of garlic, minced
4 large tomatillos (about 8 oz), husked, rinsed, cored and chopped
2 large poblano chilies (about 8 oz), stemmed and seeded; 1 chopped, 1 cut into 4 pieces
2 TBS oregano
1 TBS flour
2 tsp ground cumin
salt and pepper
28 oz can corn, with liquid
1 cup vegetable broth
7 oz can diced green chilies

1. Clean, peel and chop all vegetables.
2. Heat oil over medium heat in a large heavy pot. When the oil is hot dump in all the vegetables together. Stir to coat vegies in oil and lightly salt and pepper. Cover and let vegetables sweat until onions are tender making sure to stir often.
3. Mix in the oregano, flour and cumin and a little more salt and pepper. Then add the can of corn and the broth and bring to a simmer.
4. Carefully remove the 4 large pieces of poblano chilies from the pot and place in a food processor or blender with the canned green chilies. Process until smooth and scrap mixture back into the pot. Stir to combine well.
5. Cover and simmer about 2o minutes. Then uncover and continue to simmer until yams and potatoes are tender and chili is reduced to the desired consistency, about 20 more minutes.
6. Taste, salt and pepper if needed and garnish with any or all (or none) of the following: chopped green onions, sliced avocado, lime wedges and/or chopped serrano chilies.
7. Serve with Cornbread

This really was SO SO good! I was worried that it would be too spicy for my pregnant self and for my two year old but he didn't seem to mind and neither did I. We all loved this. I'm glad I made a double batch because now we have lots of yummy left overs. Next time I make this I might add some white beans for added protein and see how that tastes. I hope you all try this!

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