Vegetarian Chili Verde

Looking for a soup to get you through these last few days of what feels like winter this spring? Look no further!  This "green chili" is a little sweet, a tad tangy and a bit spicy.  It is satisfying and a perfect meatless Monday option everyone will love!  Try pairing it with tortilla chips or corn bread to balance out the heat of the pablano pepper.  Trust me, you will love this one!

Vegetarian Chili Verde
Recipe by Ali Caron, RD
Serves 5-6

1 Tbsp olive oil
4 large tomatillos, husked, rinsed and chopped
1 sweet potato, peeled and chopped
1 russet or Yukon gold potato, peeled and chopped
1 Poblano pepper without seeds, chopped4 cloves garlic, chopped
2 shallots, chopped (or ½ cup chopped onion)
1 cup frozen corn
7oz can of mild green chilies
1 ½ Tbsp oregano
½ Tbsp cumin
1 Tbsp whole wheat flour
1-2 cups vegetable broth
Salt and Pepper to taste
Garnish: Chopped green onions

Directions:  Heat oil in large soup pot over medium heat.  Add tomatillos, potatoes, Poblano pepper, garlic and shallots, stirring occasionally until onions are translucent. 

Puree green chilies in food processor and add to pot along with corn, oregano, cumin and flour.  Stir well.  Add vegetable broth, a ½ cup at a time until desired thickness is reached.  Season with salt and pepper to taste. 

Allow to simmer for another 20 minutes when potatoes are tender.  Serve with optional green onion garnish.

Nutrition Facts (1 cup): 139 Calories, 4g Fat, 24g Carbohydrates, 5g Protein, 4g Fiber, 346mg Sodium, 548mg Potassium

1 comment:

  1. This looks like a yummy recipe to try with all the nutritious and healthy ingredients. I think that it can also be taken alone or with chapatis or rice. I wil make it for dinner.