A nice alternative to your typical chili, this vegetarian green chili is made with tangy canned tomatillos, poblano chiles, and jalapenos.
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 1 carrot, chopped
- 1 ribs celery, chopped
- 1 jalapeno, seeded and diced
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 2 cans whole tomatillos, drained and roughly chopped
- 2 cups vegetable broth
- 1 Tbsp Worcestershire sauce
- 1 medium butternut squash, peeled and chopped
- 8 oz Yukon Gold potatoes, peeled and chopped
- 1 can white beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- ½ cup frozen corn, thawed
- ¼ cup fresh cilantro, chopped
- 3 Tbsp lime juice
- aged Cheddar, shredded
- sour cream
- radishes, finely chopped
- lime wedges
- tortilla chips
1. Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, poblano, carrot, celery, jalapeno, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables are softened.
2. Add tomatillos, broth and Worcestershire sauce, bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.
3. Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.
4. Note: For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.
Recipe by foodnetwork.ca