Vegetarian Colorado Chili Verde
Recipe type: Vegetarian
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 lb. Poblano peppers
  • 3 large Anaheim peppers
  • 2 large jalapeno peppers
  • 2 tablespoons of olive oil
  • 1 large sweet yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz.) can of diced tomatoes with chiles (ours had cilantro, too)
  • 2 Tbsp. all-purpose flour
  • 5 cups vegetable broth or stock
  • 2 tsps. ground cinnamon
  • 2 Tbsps. chili powder (or to taste)
  • 1 tsp. salt

  1. Instructions
  2. Roast all peppers over campfire or gas flame until skins are blacken and blistered.
  3. Place hot peppers in large bowl and cover tightly with aluminum foil
  4. Chop onions and gather the rest of your ingredients.
  5. Once peppers are cool enough to handle, use your hands to remove charred skin and the seeds inside. Then roughly chop the peppers.
  6. Heat olive oil in a 12-inch cast iron Dutch oven.
  7. Add chopped onions. Fry for about 3 minutes, stirring often.
  8. Add minced garlic. Stir constantly for 2 minutes.
  9. Stir in diced tomatoes (undrained) and chopped peppers.
  10. Sprinkle in flour and stir.
  11. Add broth, cinnamon, chili powder and salt.
  12. Bring to boil, then lower heat and simmer uncovered for at least 30 minutes. Longer is better. You’re looking for the chili to thicken a bit.
Recipe by 50 Campfires at