AARP - Segunda Juventud - Vegetarian Chili Verde, healthy recipe, vegetarian, Laura Pinyan

Vegetarian Chili Verde

By Brenda Duran
Summer 2009

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This recipe was provided by Laura Pinyan, M.S., C.N.S., director of Dietetic Services, Pacific Health Education Center, Bakersfield, California, who teaches healthful eating to Latinos.

Serving size: 1 cup
Serves 4

Ingredients:

3/4 of an 8-ounce package frozen Morningstar Farms or other brand vegetarian “steak” strips (available in the frozen food section of most groceries). Variation: 2/3 can mock duck, a wheat-based vegetarian product available in Asian food markets

2 tablespoons olive or canola oil

¾ teaspoon onion powder

¼ teaspoon garlic powder

½ cup fresh yellow onions

½ teaspoon salt

½ to 1 teaspoon minced garlic

1 tablespoon nutritional yeast flakes (optional, available in health food stores)

½ pound unpeeled red potatoes

1¼ pound fresh tomatillos

1 green pepper

dash of oregano

1½ teaspoon fresh cilantro

1 cup water

3½ teaspoons unbleached flour

2 tablespoons water

Preparation:
1. Scrub red potatoes and cut into medium bite-sized pieces. Boil in water until medium-soft and set aside.

2. Soak “steak” strips in hot water to thaw. Cut into medium bite-sized pieces. Sauté in oil until lightly browned, and set aside.

3. Place onion, garlic, tomatillo, green pepper, seasonings, and water in blender and blend until smooth. Bring to a boil.

4. Mix flour and water together.

5. Add flour and water to seasonings mixture, stirring constantly, and heat to thicken.

6. Add strips and potatoes and heat through.

Serve with brown rice or tortillas.

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