Are you tired of all the fall dishes yet – pumpkin and apples and squash? After a while all those orange foods make me feel blue. But, I still crave warming, comforting food. So, what’s a girl to do? Get spicy!
So, here’s a quick and simple vegan chili verde recipe that I promise will make you forget all about your Thanksgiving leftovers and your yet-to-be baked Christmas cookies. It will soothe your over-shopped nerves, spice up your nights, and send those cold germs a’running. Heck, it might even cure world hunger. Nah, that’s going too far.
Vegan Chili Verde
1 T. vegetable or coconut oil
1 small onion, diced
1 t. ground cumin
2 cloves garlic, minced
3-4 large tomatillos, quartered
1 4 oz can chopped mild green chiles
1 cup veggie broth
1 can white beans (I used cannelini), drained and rinsed
2 T. chopped cilantro
Coconut cream and lime for garnish
Place a 2 quart sauce pan over moderate heat. Add the oil. When warm, add the onions and cumin and sauté until soft (about 5 minutes). Add the garlic, chiles, tomatillos, and broth. Simmer for the tomatillos are falling apart. Using a stick blender or food processor, blend the chili until thick and chunky. Add the beans and heat gently. Add the cilantro. Serve with a dollop of coconut cream and a squeeze of lime.
Note: I used a vegetable broth that contained salt. If yours does not, you may need to add salt to taste. Also, I used mild chiles for my kiddo. If you like heat, go for the hot variety!