Amber's Legendary Veggie Green Chili

11/4/2019

Ingredients:

3-4 cups chopped roasted green chiles. Hot Hatch are fine but much prefer hot Pueblos. If you can't get fresh roasted, the frozen chopped chiles at Costco work in a pinch. If you do not live in Colorado or New Mexico, good luck finding proper chiles. I do not recommend canned!
1 large or 2 small yellow onion, chopped
6-8 tomatillos, chopped (can also use a small can of tomatillo salsa)
12-14 oz canned/boxed chopped or crushed tomatoes, I like Pomi, I use ½ box (28 oz?)
4 large cloves garlic, minced
¼ cup butter, Kerry Gold preferred! Unsalted or salted is fine. You can use Earth Balance to make this vegan!
¼ cup canola, olive or avocado oil
6 cups water + 1.5 cups water
1 tablespoon vegetarian better-than-bouillon
1 heaping tsp ground cumin
1 heaping tsp ground coriander
Kosher salt to taste, I probably use at least a tablespoon. I have a salt addiction.
3/4 cup Garbanzo bean/chickpea flour

RE: the flour. I have tried all the thickeners over the years. I even used pureed pumpkin for a while! You can totally use flour or cornstarch (but only maybe 2 or 3 tablespoons cornstarch) but I really love what garbanzo bean flour does to this. It makes it rich and gives it a lovely 'pork lard' color. This along with the butter, of course makes it velvety and the perfect smothering consistency! I've also tried masa flour, which is tasty but I don't love the texture as much. You can get garbanzo bean flour in the bulk section of vitamin cottage or whole foods, or get Bob's Red Mill brand. Vegetarian better-than-bouillon is kind of key too!

In a large soup pot or dutch oven, add the oil and butter. Once melted add the onions and a generous pinch of kosher salt. Saute for 7-10 mins until onions are soft and translucent. Add green chiles, tomatillos, more salt and saute for another 10 mins or so. If you're using tomatillo salsa, add that later with the tomatoes. Add the garlic and saute for another minute or so until fragrant. Next add the tomatoes, water, better-than-bouillon and spices. Bring to a low boil and simmer for at least 20 minutes, up to one hour. Taste for salt. In a small bowl, add 1.5 cups water and the garbanzo bean flour and whisk until smooth, this takes a few minutes. If there are lumps, just let sit for a few minutes and whisk again. On a low boil, add the flour slurry slowly, stirring constantly. Let simmer and taste again for salt. This tastes better and gets spicier the next day! Smother burritos liberally!

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Amber's Legendary Veggie Green Chili

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