This meatless chili is great on a cold night, because it will warm you up from the inside out. Not a traditional red chili, this green chili is chock full of peppers, white beans, and corn, plus all of the chili flavors you’ve come to love.
Salsa Verde Mexican Chili
6 large or 8 small servings
Ingredients:
• 1 large onion, yellow or white, chopped
• 3 cloves garlic, minced (or use 3 t. jarred garlic)
• 1 jalapeno pepper, seeded and minced (optional)
• 1 green or yellow bell pepper, chopped
• 1 poblano pepper, chopped (if not available, add 1/2 of another bell pepper)
• 1 t. garlic powder
• 1 t. onion powder
• 2 t. ground cumin
• 1 1/2 t. Mexican Oregano
• 1/2 t. ground coriander
• 1 t. Better than Bouillon vegetable paste (optional)
• 1 32 oz. low sodium vegetable stock/broth
• 1 4 oz. can diced green chilis
• 1 16 oz. jar salsa verde
• 2 cans white beans, drained and rinsed (cannellini, navy, small white)
• 1 can sweet corn, drained and rinsed
• Cilantro & lime wedges for serving
• Salt and pepper to taste
Directions:
Directions:
1. Chop onion into medium dice, and place in a soup pot on medium heat, stirring occasionally until they begin to soften, 2-3 minutes. Add a splash of water if onions begin to stick
2. Mince garlic, and add to onions
3. Mince and seed jalapeno pepper (optional); seed and chop bell pepper and poblano pepper; add to onion and garlic, stirring occasionally until soft, 2-3 minutes
4. Add spices and stir to coat. Again, add a splash of water to keep from sticking
5. Stir in bouillon and add the following: diced green chilis, salsa, verde, white beans, corn and veggie broth
6. Bring to a boil and then turn down heat to simmer for 45 minutes to an hour
7. Serve with cilantro and a wedge of lime, salt and pepper to taste