Today’s recipe is a meatless Chili Verde or Green Chili. I started making Chili Verde a couple of weeks before we actually started the Daniel Fast so I pretty much had the recipe down. The challenge was coming up with something to replace the meat and still have the Chili stick to your ribs.
I narrowed it down to potatoes or mushrooms. I asked Mrs. Mista which I should use but she said if it wasn’t meat she didn’t care. She also told me to feed her and leave her alone. She’s still adjusting to the fast. Don’t tell I said so. Please.
Anyway, I asked a friend who isn’t fasting what she thought and she said, “Why can’t you use both?”
So here is the recipe for my meatless Chili Verde. First I put 2 lbs. of tomatillos cut in half in a roasting dish along with 4 seeded jalapenos, 2 seeded anaheim chiles and 1 seeded pasilla chile. I put these in a 350 degree oven for 1 hour to concentrate the flavors.
Next I put the tomatillos and chiles in the blender along with 1/2 of a chopped onion, 1 tablespoon of minced garlic and a handful of cilantro and blended until it was smooth. Then I put it in a large pot along with a cup of chicken broth. (Use low sodium so you can adjust the salt to your taste.) Set the stove to medium low heat and let it simmer.
In the meantime, peel 2 medium sized potatoes, cut them into chunks and boil them until they are fork tender. And cut two portabella mushrooms into the same size chunks.
Once the potatoes are ready, put the potatoes and the mushrooms in the chili.
Finally, add salt, pepper and garlic powder and give it a stir. Let it simmer for another 30 minutes. Serve it up and eat!
Note: If you don’t want potatoes, take them out and serve it over some brown rice.