Chili Verde

A few weeks ago my Serious Eats Water Cooler group issued a challenge… let’s make CHILI!!!

I am not a chili girl at heart, as my introduction to chili was Wendy’s chili with meat and beans. Never a fan of beans, therefore never enchanted with chili.

Wanting to partake in the chili challenge, I decided to give a stab to a vegetarian chili recipe. Mixing my Puerto Rican root vegetable “roots” with a few Mexican flavors, this vegetarian chili recipe is hearty and filling like a sancocho but with a nice spicy kick from the salsa verde. This is certainly something you can adjust to your taste.

In regards to the chili debate – beans vs. no beans – this is certainly a bean-less chili that I hope will satisfy the most avid bean eater too. Enjoy…

CHILI VERDE

1/4 cup extra-virgin olive oil

1 small onion, chopped

One large Yukon gold potato, peeled and cut into cubes

One white sweet potato, peeled and cut into cubes

1 large parsnip, peeled and cut into cubes

1 tbs sofrito

½ large green bell pepper

1 tablespoon cornstarch

1 cup whole kernel corn, I use frozen

1 vegetable bouillon cube

1 1/2 cup water

½ of a can salsa verde – I used Herdez brand

Kosher salt and freshly ground black pepper

Garnishes, such as crumbled cheese, chopped green onions, sliced avocados, lime wedges)

1. Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, sweet potatoes, parsnips, vegetable cube and sofrito. Season with salt and pepper.
2. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the cornstarch. Add the corn, the water and bring the chili to a simmer.
3. Place the green bell pepper in a processor and mix with the salsa verde. Blend just until smooth. Add the sauce to the pot.
4. Cover and simmer the chili 30 minutes, until the potatoes, sweet potatoes and parsnips are tender and the chili is reduced to a thicker consistency. Season with more salt and pepper if desired.

Tags: avocado, bell pepper, food, parsnip, poblano pepper, potato, salsa verde, sweet potato, vegetarian