Note: This makes a double batch! Get ready for leftovers!

Leftovers? Tired of stew? See my favorite uses for left over chili:

  • Traditional “cheese” quesadilla! Use this chili as a dip instead of salsa! Yum!
  • Smothered bean and “cheese” burritos. The Mozzarella is my personal favorite!
  • Any burrito smothered, really! Sometimes I add grilled peppers, mushroom, onion, tofu or rice. It’s your world, eat it up.
  • Green chili smothered veggie enchiladas.
  • Smothered potato tamales. Make them yourself or find a local provider!

 

Ingredients

30 Minutes

  • 2 (27 oz) cans of Hatch Whole Green Chiles (undrained), sliced lengthwise

  • 1 (14 oz) can of organic, fire roasted diced tomato (undrained)

  • 2 (4 oz) cans of diced Hatch Green Chiles (undrained)

  • 2 (4 oz) cans of diced, hot jalapeños (undrained)

  • 5 red potatoes, diced in 1 inch cubes

  • 4 bell peppers, sliced and halved in 1-2 inch strips (I prefer red and yellow)

  • 2 small yellow onions, sliced and halved

  • 6 cloves of garlic, coarsely chopped

  • 3 vegan “chicken” or “beef” bouillon cubes (none available? substitute with a flavorful, seasoned vegetable base)

  • 1 tablespoon cayenne pepper

  • 1 tablespoon garlic powder

  • Salt and pepper to taste

  • 3 tablespoons all-purpose flour (optional)

Preparation

8 Hours    

  1. Sauté cubed potatoes in 2 tablespoons olive oil for approximately 6 minutes (this is particularly important if you want the chili to be done in 6 hours). If you prefer the potatoes small (diced), rather than cubed, sauté for 2 minutes. Season with salt and pepper.

  2. Add potato to crock pot with sliced bell peppers, chopped onion and garlic cloves.

  3. Pour juice from Hatch Whole Green Chiles into the crock pot and slice each chile lengthwise 2-3 times, then in half – or as desired.

  4. Add diced tomato, jalapeños and 4 oz cans of green chiles undrained.

  5. Stir in 3 vegan chicken or beef bouillon cubes, 1 tablespoon cayenne pepper, and 1 tablespoon garlic powder. Set on high for 6 hours or low for 8-10. Salt and pepper to taste along the way! Enjoy! (Simple. Delicious. And it tastes even better the next day)!

  6. (Too thin? Add 3 tablespoons of all-purpose flour, like me)

Additional Cooking Instructions

Don’t want to wait 8-10 hours for the potato to soften? Sauté them for 5 minutes in salt, pepper, garlic powder and cayenne first!

 

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