Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.

Recipe Summary

prep:
20 mins
cook:
51 mins
additional:
20 mins
total:
1 hr 31 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • 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.

Cook's Notes:

Substitute chicken broth for the vegetable broth if desired.

Use fresh or frozen chiles shipped from someplace like The Chili Guys. I personally use either Hot Hatch or Pueblo Hot. I also dump in the oil from the bags to add a little extra depth and heat.

Nutrition Facts

92 calories; protein 3.2g; carbohydrates 14.6g; fat 2.7g; sodium 685.3mg. Full Nutrition
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