Sonoran Veggie Green Chili
We're all familiar with classic beef chili - that deep red hue and unmistakable chili flavor that defines fall and winter comfort food. But have you ever tried its green, vegetarian cousin? It's crafted in the same fashion, using green chile powder instead of red, combined with a blend of other seasonings and spices. The result is a chili as rich in color as it is in flavor. In this version, we've gone vegetarian, leaving out chicken or pork and opting for pinto beans, hominy, roasted tomatillos, garlic, and onions.
Takes: 45 minutes with prep
makes 4 main dish servings
1/2 lbs tomatillos, cut in half, skins removed
3 cloves peeled garlic
1 poblano pepper, roughly chopped, seeds removed
1 Anaheim pepper, roughly chopped, seeds removed
2 tbsp olive oil
1 yellow onion, diced
4 cups veggie broth
25 oz canned or frozen hominy (drained and rinsed)
1 15 oz can low-sodium pinto beans with liquid (better yet, make your own if you have time; use canned beans in a pinch)
Toppings of your choice - tortilla chips, jalapenos, sour cream or Greek yogurt, shredded cheese, finely diced white onion
Preheat the oven to 375 degrees. Toss tomatillos, poblano, Anaheim peppers, and garlic lightly in olive oil, and spread them evenly on a lined baking sheet with parchment paper. Cook for 20-25 minutes or until they start to brown and the peppers are fully cooked.
Meanwhile, sauté onions in olive oil for 3-5 minutes in a deep pot or Dutch oven over medium heat until the onions are just starting to turn translucent. Add the green chili seasoning to the onions and stir to combine and toast the spices. After 2-3 minutes, add the veggie broth to the pot and bring it to a gentle simmer. Continue simmering and stirring until your tomatillo/pepper mixture is ready.
After the tomatillo/pepper mixture is cooked, safely add it to a blender. Pulse and then blend on high to puree (add a little broth if needed to thin the mixture in the blender). Be cautious when blending not to burn yourself with the hot liquid mixture. Once fully pureed, add the tomatillo/pepper mixture to the pot. Stir to combine. Gently bring the soup mixture to a simmer and cook for 5-10 minutes to thicken the broth.
Add the beans (with liquid) and hominy. Stir to combine and fully heat throughout. Adjust salt to taste. Enjoy warm or store and refrigerate for later! We think it tastes best on day 2.
When ready to serve, top with your favorite garnishes! We’re partial to tortilla chips, Greek yogurt, jalapenos, and radishes.
Cook's notes: We think this chili tastes best on day 2. So if you have time, make it in advance, refrigerate, and enjoy the next day for an enhanced and deeper flavor. If your chili is too thick, feel free to add a bit of water or broth to thin. Lastly, feel free to experiment with the beans you use. Canned beans are totally fine in a pinch, but we find making your own beans just adds extra flavor - we love using pinto or Mayacoba beans in this dish.
