Tag Archives: green chilies

Vegetarian Mole Chili

16 Wednesday Mar 2011

Posted by in Dinner, Lunch, Meal, Recipe, Stew, Vegetarian

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What a unique and complex variation of the standard chili! This recipe combines several different types of chili peppers and chocolate to create an extremely savory chili. Top with organic sour cream.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 4-6 garlic cloves, minced
  • 3-4 tbsp ancho chili powder
  • 4 tsp cumin
  • 1-2 tsp dried oregano
  • 1 quart vegetable or chicken broth
  • 4 cups water
  • 2 red bell peppers, diced
  • 2 jalapenos, seeded and diced
  • 4 (8-ounce) cans diced green chilies
  • 1 medium butternut squash, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 tbsp tomato paste
  • 1 large bunch swiss chard or kale
  • 2-3 tbsp brown sugar
  • 1-1.5 oz semi-sweet dark chocolate
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar

DIRECTIONS

  1. In a large stockpot, heat oil over medium-high heat. Saute onions until brown, about 10 minutes. Add garlic, chili powder, cumin and oregano. Saute for 1 minute.
  2. Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.
  3. Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.
  4. Stir in soy sauce and vinegar, season with salt and pepper to taste.
  5. Serve with organic sour cream.
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Carrot & Potato Chili

31 Sunday Jan 2010

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Stew, Vegan, Vegetarian

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Need a delicious chili to use up a random variety  of root vegetables and tubers? Then this recipe is for you. This chili combines potatoes, sweet potatoes and carrots with green chilies, pinto beans and spices. Serve with shredded cheddar cheese, crushed tortilla chips, sour cream, and cornbread. (* Indicates vegetables purchased from Star Hollow Farm’s online farmers’ market.)

INGREDIENTS

  • 1 large onion*, chopped
  • 5 cloves of garlic*, minced
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp kosher salt
  • 1 large sweet potato*, diced into 1/4″ cubes
  • 4 small-medium potatoes* (try using a mixture of different varieties, such as gold, white and purple – for more information about potatoes, click here)
  • 5 medium carrots*, diced
  • 1 28 oz can organic diced tomatoes (such as Muir Glen fire roasted)
  • 2 1/2 cups organic, free-range chicken broth or vegetable broth
  • 1 4 oz can diced green chilies
  • 1 14 oz can organic pinto beans, drained and rinsed
  • 1 tbsp brown sugar
  • 1/4 cup organic cilantro, chopped

DIRECTIONS

  • Saute chopped onion and garlic in 1-2 tbsp extra virgin olive oil over medium-high heat in a large stockpot. Saute until golden (about 10 minutes). Add oregano through salt. Stir and cook for another 3 minutes.
  • Add sweet potato through green chilies.
  • Bring to a boil, reduce to simmer, cover and cook for 15 minutes.  Add pinto beans and brown sugar. Cook an addition 20-40 minutes or until the carrots, sweet potatoes and potatoes are tender.
  • Stir in cilantro and remove from heat.
  • Serve with shredded cheddar cheese, tortilla chips, sour cream and cornbread.

Green Chili Cheddar Cornmeal Muffins

20 Sunday Dec 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegetarian

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Delicious, savory, and moist cornmeal muffins. Serve with a hearty stew or chili, such as Winter Chili with Collard Greens. Adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 cup organic cornmeal
  • 1 1/2 cups unbleached white flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp granulated, organic sugar
  • 1 1/2 cups shredded, organic Cheddar cheese
  • 2 organic, cage-free eggs
  • 1/2 cup organic canola oil
  • 1 1/4 cups skim, organic milk
  • 4-6 oz canned, diced green chilies

DIRECTIONS

  1. Preheat oven to 350 degrees F. Prepare a standard 12-cup muffin tin by coating the cups with cooking spray or lining them with paper liners.
  2. In a large bowl, sift together cornmeal, flour, baking powder, salt and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, and green chilies.
  3. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without over mixing.
  4. Spoon about 1/4 to 1/3 cup of batter into each muffin cup.
  5. Bake for 20-30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cook on a rack.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.