Green Chili

I grew up in Colorado, which means that the term “Green Chili” is not a roasted large green pepper. In Colorado, “Green Chili” is a lovely warm and spicy stew/sauce that goes on top of things. It has tomatoes, garlic, green chilies. It is spicy and wholesome and can smother any type of food to make it instantly better. Burritos, Hash brows, Rice, the list goes on…

Anyway, Green Chili is a large part of my life as a Coloradan and my number one fear of going Vegan is that I couldn’t have a smothered burrito or smothered anything. Which is why I saught out to make a Vegan Green Chili recipe.

Tradionally, I would make this with pork (as many meaty recipes call for), however since my big change into the awesomeness of veganism, I have left this out and added some better ingrediants.

To make this, you will need:

28oz canned diced tomatoes

4 heaping TBS green chilies (a 4 oz can, a few fresh roasted, from the jar, pick your poison)

1 TBS minced garlic (fresh, jarred, tubed, again your choice)

1 TBS garlic salt

1/2 TBS of cumin, paprica

1/2 Cup finely shredded and then chopped carrots (about 1 whole or 5-6 baby carrots)

2 TBS vegan butter

2 or 3 TBS flour (I like organic non-bleached or Mesa for some extra spanishy goodness)

 

Let me stop here to explain that I love my crockpots, so this recipe uses a “dump it all in technique.” However, it can also be made in a pot on the stove and heated until hot.

Add all the ingrediants up to carrots into the crock pot.

In another small pan begin to melt butter.

Once melted, but not bubbly, add carrots. Simmer on medium and slowly add flour until thick (this will be your rue).

Add the carroty rue into the crock pot, cook until heated through.

 

SIDE NOTE!

Green chili can be on the acidic side, if it is still too acidic tasting you can either add more carrots or baking soda. You can add carrots to your hearts content, but I recommend adding the baking soda SLOWLY. Try about 1- 2 tsp at a time and tasting in between. While the baking soda will neutralize the acidity from the tomatoes, it also can take flavor out of the pot.

Please share comments/suggestions! 🙂

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