Green Chili Recipe (Vegetarian)
This delicious chili is the perfect meal in itself or used for smothering!
Ingredients
1 white onion, diced
4 cloves garlic, minced
4 potatoes, diced (optional)
6 c. vegetable broth (or water)
2 Cups diced New Mexico Green Chile, Hatch green chile or Pueblo Chile*
1-2 cans or cups of cooked pinto beans, rinsed & drained (optional)
1 tbsp. cumin
1 tbsp. red chile powder
1/8 tsp. black pepper
~ 1/2 tsp. salt (to taste, more if not using stock)
Instructions
In a stock pot, sautee the onion and garlic, stirring often until golden, about 8 minutes. Then add the diced potatoes if using and brown them a bit with the onions and garlic. Sprinkle with dried spices, then slowly add the broth or water to deglaze the pan, bring to a boil, then simmer for 20-30 minutes until potatoes are softened. Add diced chile (*should first be roasted, peeled and deseeded), and pinto beans if using, simmer for another 20-30 minutes and serve!
Use this delicious green chili to smother burritos or enchiladas, or enjoy in a big bowl, topped with cilantro, diced green onion, avocado, and/or tomatoes.
Green Chili Variations:
Make a more robust green chili by adding minced carrots, tomatillos, sweet potatoes, hominy and more. Get creative with it!
Want thicker chili? In addition to simmering longer, or adding more veggies or chili, you can also add a slurry made from whisking equal parts flour and cold water until smooth, and whisk into the chili at the end of cooking and let simmer for a few minutes before serving.
Love chile? Find more of our Chile Recipes »
