Vegetarian Green Chile

  1. 1 onion chopped
    3-4 garlic cloves, smashed or chopped
    1 Tbsp olive oil
    6 cups vegetable stock or vegetable bouillon
    12 roasted, peeled, chopped green chile (adjust according to
    heat of the chile)
    2 Tbsp flour or cornstarch
    salt and pepper to taste
  2. Optional ingredients:
    1-2 potatoes diced (1/2 in. or so)
    1-2 chopped tomatoes
    cilantro, cumin, oregano
  1. Saute onion, garlic in olive oil. Add chile, stock. Add salt and pepper.
  2. Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps. Simmer for 45 minutes.
  3. Add with the chile and stock. Potatoes help thicken the chile, especially after it has been frozen since they tend to disintegrate in the freezer.
  4. Add the cilantro after it has simmered to retain the fresh cilantro flavor.
  5. Recipe by Marie-Louise

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases