One-Pot Vegetarian Chili Verde
with Tomatillos, Poblanos & Cotija Cheese
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
Three amigos co-star in this all-veg chili, along with a hearty dose of white beans, poblano peppers, tangy tomatillos and Cotija cheese, named for a town in the Michoacán province of Mexico. Not verde enough? We’re adding avocado purée on top.
We will send you:
- 2 Poblano peppers (or green peppers)
- 50g Diced onions
- 225g Tomatillos
- 57g Avocado purée
- 398ml White kidney beans (canned)
- 30ml Vegetable demi-glace
- 60g Cotija cheese (contains lipase)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites
You will need:
Large pot
Oil
Strainer
Total Fat
13 g
Saturated Fat
6 g
Sodium
1590 mg
Total Carb
58 g
Sugars
13 g
Protein
22 g
Fibre
20 g
Preparation
Mise en place
- Halve, core and medium-dice the poblanos.
- Remove the husks from the tomatillos; medium-dice.
- Drain and rinse the kidney beans; mash ½.
Start the chili
- In a large pot, heat a drizzle of oil on medium.
- Add the onions and sauté, 1 to 2 min., until translucent.
- Add the poblanos, tomatillos and spices. Sauté, 2 to 3 min., until beginning to soften.
Finish the chili
- To the pot, add the kidney beans, demi-glace and 2 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until the vegetables are tender and the chili has thickened.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the chili between your bowls.
- Top with the cheese and avocado purée. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
