Vegan Chili Verde Dip

This recipe is so fantastic! We roasted the tomatillos to make the best verde sauce separate from the chili and then blended together because WHY NOT!!

4 garlic cloves
1 jalapeño
3 tomatillos
olive oil for pan
1/2 large red onion
1 Tbsp oregano
1 Tbsp ground cumin
1 tsp chili powder
1 can corn kernels
1 15 oz can great northern beans
1/2 cup quinoa
1 quart vegetable broth
3/4 tsp salt
garnishes- lime, cilantro, feta, avocado

Oven set to broil. High. Place 4 large garlic cloves on pan, 3 tomatillos (husks removed, rinsed and halved), and 1 jalapeño on sheet pan to brown. After first minute you’ll want to remove only the garlic because burnt garlic is no bueno. Wait for tomatillos and jalapeño to char before removing. Took 4 minutes in my oven. I flipped once.

In a 2.5 inch pan or stewing pot (dutch oven) cook up the diced red onion until translucent. My burner is set on 6 out of 10 when doing this. Stir in oregano, chili powder and cumin. MMMMM its getting more fragrant!! Add the drained corn, drained great northern beans, uncooked quinoa, 3 cups of broth and salt. Cook for 15 minutes, still on burner setting 6. Add kale. Cook another 5 minutes.

Now that the charred pepper, tomatillos and garlic have had a chance to rest and cool, place all in a small blender with an additional 1/2 cup of broth and blend! Blend until smooth. Pour freshly made verde into the chili on the stove. Stir one last time.

It’s done! Garnish with lime, cilantro, feta, and avocado. I eat mine with tortilla chips, but this could easily be eaten in a bowl with a spoon.

Enjoy!

Chef Willman

One Comment on “Vegan Chili Verde Dip

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