Have y’all heard of The Veggie Bracelet? I read about it earlier today, and the concept is pretty awesome. For each (admittedly adorable) bracelet that you buy, Veggie Republic will donate 5 pounds of fruits and vegetables to families in need. How cool is that? What an amazing way to help ensure everyone has access to farm-fresh goodies. I think I might buy one when my next paycheck rolls around. If that’s not $15 well spent, I don’t know what is.
In the spirit of sharing yummy foods, I’m going to share a family recipe with you tonight. Let me begin with this: my mom is an amazing cook. Like, “can go into the kitchen and create a fabulous dinner out of nothing” kind of amazing. When I started eating vegan, she started making me delicious plant-based treats. Every time I visit, she serves me something new. Louise is always meticulous about checking ingredients to make sure they’re vegan (“Did you know white sugar is white because they process it with bone char?”), which has been such a relief for me. She was the first one to introduce me to the vegan version of Ina Garten’s French flagolet beans, and she whipped up some incredible dishes for a plant-based Thanksgiving. Vegan desserts are always a given. Long story short, my mom has been incredibly supportive, and it’s been so fun learning new recipes from her.
This chili is more of a stew, but mmmm, is it good. It’s the perfect meal to keep you warm on a chilly (haha) fall night, but the salsa verdé gives it a fun, summer kick that makes it suitable for any season. Aside from being tasty and incredibly filling, this recipe is also pretty hard to mess up and leaves a lot of room for customization! Tonight, for example, I realized I forgot to buy white beans when I went grocery this weekend. I subbed one can with garbanzo beans and another with pinto beans since that was what I could find in our pantry. Guess what? It still tasted fantastic. Straight from my mom’s kitchen, I am proud to introduce this delicious dinner to you!
Louise’s Green Chili
- 1 large onion, chopped
- 2 green peppers, chopped
- 1 jalapeño pepper with seeds, chopped fine
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 – 2 (16 oz) jars of salsa verdé (we typically use about 1 1/2 jars)
- 2 (4.5 oz) cans chopped green chilies
- 2 cans white beans (we’ve used both navy and great northern beans interchangeably)
- 3/4 cup pearl barley
- 1/2 cup lentils
- 1 (32 oz) box vegetable stock
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon salt
In large pot, sauté the onion, green peppers, and the jalapeño in olive oil for about 8 to 10 minutes. Add the garlic and sauté another 2 minutes. Add the remaining ingredients and bring to a boil. Turn down the heat and simmer for 1 hour. If the chili isn’t spicy enough for your taste, add the second jar of salsa verdé, or more cumin & cayenne. If it’s too thick, feel free to thin it out with some water.
Let me know if you try it, and enjoy!