The crisp air of Fall is here! Warm up on Meatless Monday with this simple, vegan version of the popular Denver staple, green chili sauce.
The quintessential hatch chile comes from Hatch, New Mexico but Colorado’s own city of Pueblo boasts some of the best green chilies grown in the state, these chilies are often referred to as simply “Pueblo Chilies”. Roadside stands along Federal boulevard are a perfect spot to pick up a bushel which will likely go for between $20 and $30, depending on the variety (a bushel of roasted chiles weighs up to 15 pounds). Heat levels can vary for green chilies and they are often available in mild, medium and hot or extra hot. If you like spicy but not eye watering spicy, go for the medium to get the full flavor without excessive heat. If it’s past season to get fresh chilies, frozen varieties are available in many supermarkets.
Fresh chilies are used in this recipe but you can use the roasted ones as well. Using the roasted chilies will reduce some of the cooking time. Organic ingredients are recommended whenever available.
This is a healthier adaptation of the conventional green chile sauce recipe I was taught by my dad. To make the conventional version, substitute butter and olive oil for the coconut oil, and add chopped pork after cooking the vegetables down for 20 minutes, cook until the pork is browned. Follow the rest of the directions as stated.
15-20 Hatch or Pueblo Chilies (Mix and match different varieties like serrano or jalapeno or just add your favorite chili pepper)
1/2 bunch cilantro
1 bunch green onions
3 cloves garlic
1 tsp cumin
2 tbsp virgin coconut oil
2 tbsp flour (Preferably organic whole wheat pastry flour)
Pink Himalayan Salt
Heat a large heavy bottomed pan over medium low heat.
Prep the ingredients. Chop the chilies, the size of the chilies will affect the chunkiness of the end result, so for a less chunky chili chop the peppers fine. Chop green onions and mince the cilantro and garlic.
Add 2 tbsp virgin organic coconut oil to the pan. Allow to melt.
Add all vegetables to pan, stir to coat with coconut oil, and cook over medium low heat for 30-40 minutes.
Cook, uncovered until all the vegetables are very soft, stirring occasionally. (You can cover the pan for 15 minutes, if you want to speed up the process a bit) If using roasted chilies, this process should be much quicker.
Season with cumin and salt.
Add I cup water and the two tablespoons flour to jar with tight fitting lid. Replace lid on jar and shake the mixture until it is well combined, add to pan with vegetables and stir well.
Bring heat up to medium. Cook until mixture begins to boil. Cook for 3 minutes while boiling.
Add an additional 4 cups of water to vegetables in the pan. Stir well and allow mixture to come back up to a boil.
Reduce heat to medium low and cook until thickened.
This vegan chili is great on its own but you can also use it to spice up a variety of dishes!
Add it to scrambled eggs, ladle it over a veggie rice bowl or atop your favorite burrito, the possibilities are endless!
Did you try it? What did you think? Add a comment below.