Vegetarian Colorado Green Chile
A delicious and easy vegetarian green chile recipe that will satisfy even the biggest of meat fans.
Servings: 6 servings
Equipment
- 1 Dutch Oven or Large Pot
Ingredients
- 4 TBSP Butter
- 4 TBSP All-Purpose Flour
- 6 Cups Vegetable Broth
- 5-6 Whole Mild Hatch Green Chiles Can substitute Anaheim peppers- fresh
- 1 Can Tomatoes and Green Chiles
- 1 Yellow Onion Diced
- 5 Cloves Garlic Minced
- 2 tsp Cumin
- 2 tsp Chili Powder
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Roast the Green Chiles/Anaheim Peppers until they are blackened. I like to use my air fryer for this step, I cook them at 375 degrees for 20 minutes. Place the roasted chiles in a bowl and cover with plastic wrap. Let them sit for 15 minutes to sweat. This will help the skins come off easily.
- Dice the onion and mince the garlic while the chiles are sweating.
- Remove the skins, seeds and stems from the chiles, and dice them.
- Make a roux by melting the butter in a large pan. Then add the flour and cook for 1-2 minutes.
- Slowly add the vegetable broth and stir.
- Add the remaining ingredients and bring to a boil. Reduce the heat to medium and allow the chile to simmer for at least one hour.
- Use the green chile to smother your favorite burritos, French fries, eggs or just enjoy with a spoon and a homemade tortilla.