Recipe

Green Vegan Chili Recipe

	Dannigirl / All my dishes 1 year ago Delish vegan alternative to same old chili. Non-vegheads will enjoy. Prep:30m Cook:120m Servings:810	Dannigirl
	healthy mexican

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Ingredients

(2) 28 oz. cans Tomatillos (Goya brand)

(1) small can whole green chilis, drained & chopped coarsely

(2) or more fresh jalapenos, roasted, peled and seeded (leave seeds for more heat)

1 qt. + vegetable stock

1-1/2 cups dry TVP (textured vegetable protein), rehydrated w/1.25 c boiling water

1 cup quinoa, toasted in dry skillet

2T. ground cumin seed, toast whole seeds in dry skillet & then grind

2T. ground coriander seed, toast whole seeds in dry skillet & then grind

1 med-lg. onion, chopped

3-4 cloves garlic, pressed or chopped fine

Extra virgin olive oil

Salt & pepper to taste

1-1/2 cups frozen corn

(1) 14 oz. can black beans

1 to 1-1/2 cups raw pumpkin seeds, toasted & ground finely

Optional serving toppings: chopped green onion, chopped fresh cilantro, chopped fresh chilis or other hot peppers

Directions

Saute onions & garlic in liberal amount of olive oil. (Don’t burn or brown the garlic.)

Add spices, then peppers.

Drain liquid from tomatillos, squeeze tomatillos thru fingers to break up and add to pot. (Fresh tomatillos are preferable, but taste best if husked, washed & roasted first – under broiler or on grill.)

Add vegetable stock, TVP and simmer covered for 20-30 minutes

Add quinoa. Cook for another 20 minutes Turn off after cooking w/quinoa & finish with the rest of the ingredients the next day.

Continue: add corn & beans, bring back to simmer & heat through. S & P to taste.

Add pumpkin seeds last. If too much liquid, simmer with top off until desired consistency.

Add optional serving toppings to individual portions just before serving.

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