Vegetarian Colorado Chili Verde
Wherever you go in Colorado you’ll see Chile Verde or Green Chile offered as a side dish or sauce. It goes well as either.
For the campsite we cut some corners, but this is still a dish that needs some simmer time to turn out really delicious. You always have the option of making a batch ahead of time and bringing it to camp to reheat. It even freezes very well.
Here’s the deal, though. If you plan to make it ahead, do it when you can be alone in the kitchen. The smell of the roasting peppers will gather a crowd who will eat the chili and leave you without any to take to camp.
Oh … and one more thing. Authentic Colorado Green Chile is made with Hatch Peppers from New Mexico. The only kind of Hatch Peppers we can get “back East” are canned and you can’t do a good job of roasting anything but fresh peppers. So we substituted a combination of Poblano, Anaheim, and jalapeno chiles. It came out really well.
- 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
- Roast all peppers over campfire or gas flame until skins are blacken and blistered.
- Place hot peppers in large bowl and cover tightly with aluminum foil
- Chop onions and gather the rest of your ingredients.
- Once peppers are cool enough to handle, use your hands to remove charred skin and the seeds inside. Then roughly chop the peppers.
- Heat olive oil in a 12-inch cast iron Dutch oven.
- Add chopped onions. Fry for about 3 minutes, stirring often.
- Add minced garlic. Stir constantly for 2 minutes.
- Stir in diced tomatoes (undrained) and chopped peppers.
- Sprinkle in flour and stir.
- Add broth, cinnamon, chili powder and salt.
- 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.