Colorado Green Chili
Description
Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
Ingredients
•
1 pound Hatch chile peppers
•
1 tablespoon olive oil
•
1 large onion, chopped
•
4 cloves garlic, minced, or more to taste
•
1 (14 1/2 ounce) can diced tomatoes
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1 tablespoon all-purpose flour
•
5 cups vegetable broth
•
2 tablespoons ground cumin
•
2 tablespoons chili powder, or to taste
•
1 teaspoon salt
Directions
1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2
Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
3
Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
4
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
5
Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.