Vegetarian poblano chili is the ideal dinner to make on the days when you want to take a break from eating meat. And the best part is that you can eat it by itself or pour it over brown rice. Either way, I think you will agree that this chili is fantastic.
Roasted poblano peppers and roasted tomatillos are all you need to make this rich and thick sauce. To roast the poblano chiles, set oven broiler to high, line a cookie sheet with aluminum foil, place chiles and tomatillos on sheet, and broil on the highest rack closest to the broiler for 3-5 minutes. Turn once to broil on all sides.
The body of the chili consists of potato, sweet potato, purple potato, and diced carrots. There are no beans in this chili but it does have a can white hominy, which gives the chili substance and a heartier bite. To temper the heat, top the chili with sour cream, yogurt, or diced avocado with crumbled feta cheese.
Enjoy, from my kitchen to yours.
- 2 Poblano peppers, roasted, seeded
- 4 Tomatillos, roasted
- ¼ cup extra-virgin olive oil
- 1 cup onion, chopped
- 1 large Yukon gold potato, peeled, cut into cubes
- 1 large sweet potato, peeled, cut into cubes
- 1 large purple potato, peeled, cut into cubes
- 3 garlic cloves, minced
- 1 Tablespoon dried Mexican oregano
- 1 Tablespoon all-purpose flour
- 1 teaspoon Kosher salt and 1 teaspoon pepper
- 1-28oz can white hominy, drained and rinsed
- 2 cups vegetable broth
- 1-7oz can diced mild green chiles
- Set oven broiler to high, on a lined cookie sheet, broil poblano chiles and tomatillos for 5-7 minutes until skin is charred on all sides. Remove and cover until cool to handle. Set aside
- In a large Dutch oven pot, heat oil over medium-high heat, add onion, potatoes, garlic, and cook until onion is tender about 8 minutes. Stir mixture several times. Add oregano and flour and stir to incorporate into potatoes. Add salt, pepper, hominy, and stir.
- Remove seeds from roasted poblano peppers, place in a blender along with tomatillos, dice mild green chiles, vegetable broth and blend until smooth. Pour poblano mixture over the potatoes, stir, cover and bring to a simmer about 15-20 minutes.
- Uncover, stir, and check for seasoning. Continue to cook and for an additional 20-30 minutes or until potatoes are fork tender. Stir several times to prevent burning or sticking at the bottom of the pot. The vegetable broth will thicken as it cooks.
- Serve warm and garnish with avocado and feta cheese.