garbanzopalooza

A blog by ordinary people about living an extraordinary life

Vegetarian green chile chili

With the New Year comes the commitment to eat healthy, exercise and try some new things.  One easy way to address 2 of those commitments is to add some new foods into your diet.  So, with that in mind, Meghan and I have been making some new recipes from Giada De Laurentiis’ new cookbook, Giada’s Feel Good Food.  I think Meghan actually said she wanted to make every recipe in the book, and a mere 6 days into 2014 we are well on our way.  As most of the country can attest to, temperatures have been downright arctic lately, and nothing warms you up like a bowl of warm chili.  So, tonight I took on the vegetarian chili verde recipe.  One minor change in our version: I omitted the Yukon gold potato and simply doubled the sweet potato (since I had a giant sweet potato).  I also used less garlic cloves, but in my defense, our cloves looked more like onions!  And, because tomatillos are not exactly in season here in New England, I used a canned tomatillo, which I simply rinsed and then chopped as I would have done with the fresh ones.  The chili was a success, and there are even some leftovers for lunches tomorrow.

A note about this recipe, it contains an ingredient I had never used before; Hominy.  I knew hominy was some sort of corn product, but I was not really sure what it was.  Essentially, it is corn that has been soaked in a basic chemical solution, which actually releases the niacin.  Hominy is also a good source of dietary fiber.  We found that it added an additional texture to the chili, one that you would not have gotten using frozen or fresh corn.

Not many ingredients needed for this hearty chili

Not many ingredients needed for this hearty chili

Ingredients:

  • a good drizzle of extra virgin olive oil
  • 2 poblano peppers: 1 seeded and diced, 1 seeded and sliced into 4 strips
  • 1 medium onion, diced
  • 2 large garlic cloves, pressed (or finely diced)
  • 16 ounces of sweet potato, pealed and cut into small cubes (you can also use a mix of sweet and gold potatoes)
  • 4 tomatillos, rinsed, cored and diced (I used canned, simply rinse, core and dice as you would fresh tomatillos)
  • 1 tablespoon of flour
  • 2 tablespoons of dried oregano
  • 2 teaspoons of cumin
  • 1 1/2 teaspoons of salt
  • fresh ground black pepper, about 1 teaspoon
  • 30 ounces of hominy, with the juice
  • 1 cup of vegetable broth
  • 7 ounces of chopped green chiles (in the can)

In a large stockpot, warm the olive oil over medium heat.  Add the poblanos (both the strips and chopped), onion, potato and garlic.  Cook for about 8 minutes, until onion begins to soften, stirring occasionally to reduce sticking to the pot.  Add the flour, cumin, oregano, salt and pepper.  Stir to combine.  Pour in the hominy and broth, bring the mixture to a simmer.

Add the seasonings to the veggies and stir to combine.

Add the seasonings to the veggies and stir to combine.

Remove the poblano strips and place them and the canned green chiles in a food processor.  Pulse until the chile mixture is smooth.

The green chile mixture

The green chile mixture

Add the chile mixture to the chili.  Cover and simmer for about 20 minutes, until the potatoes are soft.  Continue to simmer uncovered for 20 minutes, until the chili thickens a bit.

The chili is coming together.

The chili is coming together.

I topped the chili with some sliced avocado and tortilla chips, and served it alongside corn muffins, which we topped with butter and honey.  A delicious and healthy meal to keep warm on a cold NE night.

I can't wait for leftovers for lunch tomorrow.

I can’t wait for leftovers for lunch tomorrow.

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