This post I'm breaking rules. I never buy a load of fresh green chiles in the dead of winter, but like I said, I'm breaking rules! Another rule is the Colorado Green chili cannot be vegetarian. DONE and BROKEN. I'm also shattering realities this week in my own life. I'm selling things from our home and life, we're packing all our stuff in boxes, and saying goodbye to this lovely piece of farm and woods we've called home for the past few years. So yeah, I get to break rules this week and find comfort in a hearty, warm, chile-packed bowl of white bean chili. You should break rules too. (You can also serve this the Denver way. Poured over top a burrito).
6 - poblano peppers
4 - anaheim peppers
1-2 - jalapeno peppers (depending on your desired spice level)
1 - large yellow onion (diced)
8 - garlic cloves (grated or minced)
3-4TB - olive oil
1 bunch - green onions (slivered) I use it to about half way up the green stalk.
2 cans - tomatillos (11 ounce cans of tomatillos, drained) chopped
2 cans - white beans (drained and rinsed)
4-5 cups - vegetable broth
1-2 - big handfuls of cilantro
2 - limes (juice of 2 limes and zest of 1)
3 TB - cumin
2 TB - coriander
1 TB - chile pepper
1-2 tsp - paprika
salt to taste
Sour cream, thick greek yogurt, tortilla chips, cheddar, pumpkin seeds (optional toppings)
Roast all the chiles until the skin is blistered and soft. You can either do this by roasting the peppers over the flames of your gas stove, rotating every few minutes (like pictured in the photo above). Or you can roast chiles in the oven, rubbed with a little oil, at 475 degrees for about 15-20 minutes, turning once.
Once peppers are roasted, set them aside until they are cool enough to handle. Once cool enough, peel off the charred pepper skin and discard (keep just a few pieces of charred skin to chop up with your peppers). De-seed your roasted peppers and then chop them into small pieces and set aside for later. Chop up the garlic and onions, place into a large pot with 3TB of olive oil. Let the onions cook, stirring occasionally for 15 minutes. Meanwhile, drain your cans of tomatillos and dice them up, also slice up your green onions.
Add in your cumin, coriander, chile pepper, and paprika to the onion mixture. Stir and cook for a minute. Then add in all your roasted chiles (along with the few bits of reserved charred skin) and green onions. Stir for a minute or two and then add in all your diced tomatillos and both cans of white beans. Stir gently. Then add 3-4 cups vegetable broth. If the chili seems too thick for your liking at this point, add in a little more vegetable broth. Bring the chile up to a simmer and add in the lime zest. Let it simmer for about 15 minutes and then add in the lime juice and cilantro. Add in salt, to taste, and also adjust your spices here, if desired. Serve warm, topped with a dollop of sour cream or thick greek yogurt with tortilla chips or pumpkin seeds.