Chili Verde

We all know finding a good recipe is like finding a needle in a haystack. The sheer number of recipes found on any one cooking website can make a head spin, not to mention the plethora of websites out there. 

Well, you can relax coz I did the sampling for you!! After trying a number of chili recipes out, I landed this one. Its easy and delicious to serve to your family or your guests. 

Try this vegetarian chili verde ( Verde means green in Spanish). Its yummy and all you really need is some bread and you can call it a night!! 

Ingredients:

2 Tbsp Olive Oil

1 Medium onion

1 Cup diced potato( red or white)

2 cups diced Sweet Potato

3 cloves garlic

4 large tomatillos ( remove the husk, rinse it and then chop it)

2 Poblano Peppers 

   --  Dice one pepper

   --  Cut the other in long thick strips ( you need to be able to fish them out from the pot with tongs)

1 TbspDried Oregano

1 Tbsp All Purpose Flour

2 Tsp Cumin powder

2 cups Corn( Frozen or Fresh)

2 Cups Low Sodium Veg Broth or you can also use water

1 small can of diced or crushed green chilies ( I use the mild one. You can use the spice level you prefer)

Method:

Heat the oil in a large pot and sauté the diced tomatillos. Then add the onions, potato, yam garlic and the poblano peppers. Don't let the onions turn brown. Simply sweat the vegetables in their own juices. Mix in the oregano, flour, cumin powder, salt and pepper. Also add the corn, 1 cup of vegetable broth/water. Bring the mixture to a simmer. At this stage put the can of green chilies in the blender. Transfer only the poblano pepper strips to the blender along with the green chilies. Once they're blended well into a smooth paste, transfer them back into the pot. 

Add the remaining 1 cup of vegetable broth/ water, cover and simmer until the potatoes are cooked through. You can stick a fork/toothpick in any of these root vegetables to check if they're tender. Taste it and season with salt and pepper as desired. 

Serve hot in bowls garnished with sour cream( I prefer good old yogurt)

• Sweating the vegetables means not letting any vegetable crisp up or turn brown in the pan. Turn the stove to medium or medium low, add a small pinch of salt and let the veggies cook in their own juices.
• Other garnishes that are good on this chili are diced avocados, cilantro, spring onions, minced chives
• A great accompaniment for this soup is corn bread. You can buy it at your local grocery store. If you don't like corn bread, try some garlic bread or quesadilla