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Colorado Green Chili


"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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1 h 31 m servings 92 cals
Original recipe yields 8 servings

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  • Prep

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
  3. 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.
  4. 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.
  5. 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.


  • 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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Read all reviews 2
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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...

Really you don’t use Hatch chilies to make a green chili in Colorado... you use a Pueblo chili so with that said this turned out wonderful using the meaty and firery Pueblo green chili. I am sur...