Vegan enchilada scramble

Colorado green chili served three ways

I had mentioned that I was going to hunt down a good vegan green chili recipe.  I have found it!  This particular recipe came from, with a few changes(I will mention).  I have a friend with a smoker that supplies me with roughly 10 – 20 lbs of smoked hatch chilies every year, which I freeze for future use.  Hatch chilies are not available all year, so you will want to get your supply soon.  Fresh hatch chilies are sold in late summer/early fall after the harvest.  If you do not have access to a smoker, it is fine to roast them or some stores even smoke them on sight when the hatch chilies arrive.  Most stores sell a mild and a hot variety of hatch peppers and this will vary widely!  Some years I have had to wear gloves and protective glasses when handling because the heat is so intense…so proceed with caution!

Don’t get confused by the type of chilis.  Hatch chilies are from New Mexico, while the Colorado green chili is from southern Colorado.  These chilies are similar and hatch seems to be a bit more common in our grocery stores in Texas….

Colorado Green Chili

1 pound hatch chili peppers

1 tablespoon olive oil

1 large onion

4 cloves minced garlic

1 can diced tomatoes

1 Tablespoon all-purpose flour

5 cups veggie broth

2 Tablespoons ground cumin

2 Tablespoons chili powder

1 Teaspoon salt

Begin by roasting or smoking your peppers.  If you are roasting, you can use your bbq or the oven.  In the oven, place the rack about 6 inches from the bottom.  Roast for 5-10 mins on 350 degrees, then turn and roast the other side.  The peppers should have just a bit of color and the skins should be pulling away.  If you are roasting on your grill – keep a closer eye on the peppers, they may not need as long…

Cool the peppers and rinse with cool water, the skins should fall off or peel off easily.  Heat EVOO in large pot over medium heat, add onions and  garlic.  Cook and stir until soft, about 5 minutes.  Then add diced chilis and  tomatoes.  Sprinkle flour into the pot, cook a few moments stirring constantly.  Add spices and broth, reduce heat and let simmer for about 30 minutes to let the flavors combine.

Because I used such hot chilies my chili was barely edible for normal humans….which is why I came up with several different serving options to help cool the burn.

Sweet Potato Hatch Chili Enchiladas

Fill corn tortillas with mashed sweet potatoes, arrange in a baking dish, then top with the green chili.  Bake for 30 minutes at 350 degrees.





Potato Dumplings

These dumplings are a traditional Austrian dish, they add heartiness to the chili and help off set the firey spice.  Mix up two cups mashed potatoes, 1 cup flour, 1 teaspoon salt, 1 teaspoon parsley and 1 egg or egg substitute.  Form mixture into golf ball size balls and drop into boiling water for about 10 minutes.  Serve in soups/stews.

We made our first video on how to make these dumplings, bear with us while we perfect our video clips…there’s a few black out areas…we are working on it….

One Comment

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