Colorado Green Chili (Chile)
Make vegetarian Colorado green chile or chili with fire-roasted green chiles and tomatoes. Cook on the stovetop or slow-cook in a crock-pot for a delicious sauce perfect as a stew or to top eggs, burritos, and more.
Servings: 8 cups
Calories: 111kcal
Cost: $10
Equipment
- Large pot or crock-pot
- Small saute pan
- Medium saute pan if following crockpot instructions
- whisk
- Knife and cutting board
Ingredients
- 1 medium white onion diced
- 1 tablespoon olive oil
- 1 jalapeno diced
- 2 garlic cloves minced
- 1 cup green chile diced
- 2 - 14.5 oz canned fire-roasted tomatoes
- 2 - 3 cups vegetable broth *
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon Mexican Oregano (optional)
- 5 tablespoons butter/plant-based butter *
- 5 tablespoons flour
- 1 - 2 pinch sugar (optional)
Instructions
Stove Top Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add 1 diced white onion and sauté until softened and translucent, about 7 minutes.
- Add 1 diced jalapeño and 2 minced garlic cloves, sauté for 2 more minutes.
- Add 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon Mexican oregano (optional), and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
- Pour in 2 - 3 cups of vegetable broth and 2 (14.5 oz) cans of fire-roasted tomatoes. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.
- While the chili simmers, prepare the roux. Melt 5 tablespoons butter in a small saucepan over medium heat. Add 5 tablespoons flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chili.
- For a thicker chili, puree half of the mixture until smooth and then return it to the pot. Continue to simmer until ready to serve.
- Serve hot, garnished with desired toppings.
Crockpot Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add 1 diced white onion and sauté until softened and translucent, about 7 minutes.
- Add 1 diced jalapeño and 2 minced garlic cloves, sauté for 2 more minutes.
- Add 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon Mexican oregano (optional), and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
- Transfer the contents of the skillet to the crockpot. Add 2 cups vegetable broth and 2 (14.5 oz) cans fire-roasted tomatoes. Stir to combine.
- Cook on low for 4 hours or on high for 2 hours, stirring occasionally.
- While the chili is cooking, prepare the roux. Melt 5 tablespoons butter in a small saucepan over medium heat. Add 5 tablespoons flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chili.
- For a thicker chili, puree half of the mixture until smooth and then return it to the crockpot. Continue to cook until ready to serve.
- Serve hot, garnished with desired toppings.
Notes
- * For a thicker sauce, add two cups of vegetable broth; for a thinner sauce, add three cups. (@Patrick Liverman, the recipe you have been using is three cups. Thank you for bookmarking and loving my green chile!)
- Garnish suggestions: cheese, sour cream, cilantro, avocado, tortillas, and Frito scoops.
- For a spicier chili, omit the jalapeno and add it in as desired. Start with a small amount and adjust to taste.
- Add a small pinch or two of sugar if needed to balance the acidity from the tomatoes.
- If the chili is too thick, add a small amount of water or broth until you reach the desired consistency.
- To add pork: Roast 3-4 pounds of pork shoulder in the oven at 350°F for 3 hours or until cooked. Season with salt and pepper. Let the pork cool, remove the fat, and shred it into the chili.
Nutrition
Calories: 111kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1132mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg