VEGGIE GREEN CHILLI

An Inspired Variation

For those who like something a bit different, this is based on New Mexico’s Chile Verde which came to us via the chilli cook-off - Keith Floyd vs the Mayor of Santa Fe – in the TV series Floyd’s American Pie. As with our meat version, this is mainly based on the Mayor’s recipe, but adding green herbs as suggested by Floyd.

Ingredients

This should be enough for 2-4 people

2 tablespoons of butter, margarine or vegan spread

1 tablespoon of plain flour

6 green chilli peppers – or more – sliced. Any variety will do – Poblanos, Jalapeños etc. - depending on your preference or level of chilli-immunity

1 medium onion, chopped

2 potatoes, chopped

1 tin of cannellini or butter beans

Selection of green vegetables – eg. green peppers, tomatillos/green tomatoes, courgettes, green beans

2 cloves of garlic, crushed

6 bay leaves

Oregano (dried or fresh)

Fresh parsley, chopped

Black pepper

Salt

How to do it

In a medium-sized pan, melt the butter, stir in the flour to make a roux, and keep stirring until it starts to brown. Then stir in 400ml water.
Add all the remaining ingredients
Add enough extra cold water – if needed- to just cover the ingredients – bring it all to the boil and simmer until the potatoes are cooked
Stir occasionally. The roux should thicken the liquid; be prepared to add a bit more water if it gets too thick or starts to stick
Check the seasoning at the end and add some salt if needed

Serving suggestions

In a bowl, sprinkled with fresh parsley
With tortilla chips, corn bread or on a bed of rice or pasta
Guacamole, salsa verde or sour cream on the side
As a filling for fajitas or tacos

Variations

There is no official recipe for Green Chilli, so the permutations are endless. Here are a few ideas.

A lot of the “authentic” recipes call for tomatillos or “Mexican husk tomato” – tangy fruits, tasting nothing like a tomato, which grow in a papery husk. They are of the genus Physalis, so are a species closely related to Cape gooseberies or lantern fruit. We’d recommend using these if you can get hold of them. In the UK this would have to be from a specialist grocer or by mail order.
Instead of the green herbs in our recipe, use green coriander (cilantro)
A lot of “authentic” recipes add ground spices such as cumin and coriander
Use TVP or veggie mince instead of the beans
New Mexican chilli aficionados will roast/grill the chilli peppers until they start to blister and blacken, cover them with a lid or clingfilm for 10-15 minutes and then remove the skins.

VEGGIE GREEN CHILLI

Ingredients

​

This should be enough for 2-4 people

​

2 tablespoons of butter, margarine or vegan spread

1 tablespoon of plain flour

6 green chilli peppers – or more – sliced. Any variety will do – Poblanos, Jalapeños etc. - depending on your preference or level of chilli-immunity

1 medium onion, chopped

2 potatoes, chopped

1 tin of cannellini or butter beans

Selection of green vegetables – eg. green peppers, tomatillos/green tomatoes, courgettes, green beans

2 cloves of garlic, crushed

6 bay leaves

Oregano (dried or fresh)

Fresh parsley, chopped

Black pepper

Salt

How to do it

​

In a medium-sized pan, melt the butter, stir in the flour to make a roux, and keep stirring until it starts to brown. Then stir in 400ml water.

Add all the remaining ingredients

Add enough extra cold water – if needed- to just cover the ingredients – bring it all to the boil and simmer until the potatoes are cooked

Stir occasionally. The roux should thicken the liquid; be prepared to add a bit more water if it gets too thick or starts to stick

Check the seasoning at the end and add some salt if needed

​

Serving suggestions

​

In a bowl, sprinkled with fresh parsley

With tortilla chips, corn bread or on a bed of rice or pasta

Guacamole, salsa verde or sour cream on the side

As a filling for fajitas or tacos

​

Variations

​

There is no official recipe for Green Chilli, so the permutations are endless. Here are a few ideas.

Instead of the green herbs in our recipe, use green coriander (cilantro)

A lot of “authentic” recipes add ground spices such as cumin and coriander

Use TVP or veggie mince instead of the beans

New Mexican chilli aficionados will roast/grill the chilli peppers until they start to blister and blacken, cover them with a lid or clingfilm for 10-15 minutes and then remove the skins.

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