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My review
Colorado Green Chili
YOUNGCM2
"This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything."
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Ingredients
1 h 31 m servings 92 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
- Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
- Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
Footnotes
- Cook's Note:
- Substitute chicken broth for the vegetable broth if desired.
Nutrition Facts
Per Serving: 92 calories; 2.7 g fat; 14.6 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 685 mg sodium. Full nutrition
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11/18/2016
This is almost the same recipe that I make for Pork Colorado Green Chile. The only difference is I do not use chile powder and I use 4 cups chicken broth rather than 5 cups vegetable broth. I p...