Vegetarian: Vegetarian Chili Verde

posted by RisaG 07-28-100 7:11 PM

* Exported from MasterCook *
Vegetarian Chili Verde (crockpot)
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb. dried pinto beans
3 dried Anaheim chiles -- soaked
2 poblano peppers – roasted and peeled
2 jalapeno peppers -- sliced vertically
1 tbsp. canola oil
1 white onion -- chopped fine
2 cloves garlic -- minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Mexican oregano -- crumbled
1 lb. tomatillos -- husked and chopped
1 cup corn kernels -- fresh or frozen
1/2 green bell pepper -- chopped fine
1/8 cup unsalted pumpkin seeds -- hulled and chopped
1 tbsp. tequila -- optional
juice of 1/2 lime
3/4 tsp. salt
black pepper -- to taste
1/4 cup cilantro -- chopped
1 tbsp. sour cream

Start recipe on the stovetop. Preheat nonstick skillet, over medium-high heat. Saute onions and garlic untill translucent. Chop anaheim and poblano chiles.

Roast jalapeno peppers. Place in a brown paper bag. Let steam. Peel. Save seeds if you want the chile to be hotter.

Place jalapenos in with onions and garlic. Heat through. Add all to crockpot. Then add the beans, corn, tomatillos, and spices. Cover with 1 qt water (up to 1-1/2). Switch to LOW and cook for 6 hours.

Add tequila, lime, pumpkin seeds, and salt and pepper. Cook for another hour. In last 15 minutes, add cilantro.

To serve: mix sour cream into pot. In chili bowls or something similar, ladle in chili and dollop more sour cream on top, sprinkle on more chopped cilantro. Serve with, or over, rice.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line