I had never heard of green chili until we went to visit family in Colorado, it was everywhere. Since I didn’t know what it was, I had to google it and sadly found out it was usually made with hunks of pork.
There is a happy ending to that story, I found a vegetarian friendly restaurant that served vegetarian green chili! It was so good! I knew I had to make some for home. This is my version of vegan green chili. My red style chili recipe can be found here.
Vegan Green Chili
I set about making this by combining a few different recipes. The version I had at that restaurant in Colorado was very heavy on the potatoes, I didn’t really want that. Jackfruit seemed like a good add in for the pork. Since I already had sweet potatoes I went with those, they add a nice pop of color too.
This will warm you from the inside out on a chilly day. I enjoy it served over some Fritos!
2 cans jackfruit - drained, rinsed, shredded
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1TBS olive oil
1 yellow onion, chipped
3 cloves garlic, minced
3/4 cup roasted green chili, preferably hatch (fresh, frozen, canned)
35 oz mild salsa verde
3 cups low sodium vegetable stock
4 cups diced sweet potatoes
salt & pepper to taste
Combine the jackfruit, flour, salt, pepper, and garlic powder in a ziplock bag. Shake to coat thoroughly. Set aside.
In a large pot over medium heat, warm the oil. Add the onion and garlic and saute until tender.
Add the jackfruit and cook 5 minutes. Add the chilis, salsa verde, stock and bring to a boil. Cover and simmer on low for 20-30 minutes.
Add the potatoes and raise the heat to a poil. Reduce to a simmer and cook until the potoates are tender.
I like to serve over fritos.
I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands, and The Fit Foodie Mama for #MeatlessMonday!