CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
- In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
- Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.
VEGETARIAN GREEN CHILE SOUP
This is modeled on pork green chili, but is meat-free. I used some eggplant to offer another layer of flavor--and if you can get your hands on some smoked salt, that's really ideal. I used "no-chicken" broth but I think this would be equally rich with an assertive veg broth.
Provided by Silverlan
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put eggplant in colander, salt, and let drain while prepping the other ingredients.
- Saute onion, garlic, and bell peppers with olive oil in a large saucepan (4-5 qt).
- When onion mix has begun to soften, add flour and cook--stirring constantly--for 2-3 minutes.
- Add broth, potatoes, eggplant, tomatoes, chilis, cumin, and salt and pepper.
- Simmer until potatoes are tender, and longer to develop flavors depending on how much time you want to keep it on the stove. Add more water/broth as needed to develop the desired consistency.
- Garnish with shredded cheddar and serve with warm tortillas.
Nutrition Facts : Calories 153.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1033.5, Carbohydrate 31, Fiber 6.2, Sugar 9.8, Protein 5.7
VEGETARIAN GREEN CHILE CHOWDER
Addicting! Eat as-is, or to make it more creamy, pour half in a blender and puree.
Provided by Georgia Conrad
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
- Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 16.3 g, Cholesterol 46.6 mg, Fat 16.5 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 8.4 g, Sodium 841.4 mg, Sugar 10.8 g
VEGETARIAN GREEN CHILI
I found this recipe in the local paper a few years ago and have been making it ever since. I prefer this vegetarian version over the traditional recipe which normally includes pork. It is wonderful over burritos, eggs or even plain with tortillas.
Provided by Java265
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan, melt butter or margarine.
- Add garlic and onion and cook until onion is re-hydtrated.
- Add flour and stir to make a roux.
- Add tomatoes, green chili, salt and cilantro.
- Add water (enough to make a nice gravy).
- Simmer for 30 minutes.
- This can also be made in a crock pot.
VEGETARIAN GREEN CHILE STEW
This very filling stew is a delicious way to use up all those leftover veggies in the fridge. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer. Serve over cooked rice or with a tortilla.
Provided by Mrs. Hinman
Categories Soups, Stews and Chili Recipes Stews
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
- Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
- Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Fat 2.7 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.4 g, Sodium 957.5 mg, Sugar 4.8 g
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