Nov 2, 2012

green chili + contest winner

We are all familiar with the red version of chili, laden with hearty beans, red chili powder and, typically, a beef alternative such as ground TVP or ground soy. This version is heavy and satisfying, especially come the cold winter days.

My Chipotle Chili below is a great example:

Chipotle Chili

Little known, at least by me, is the lighter, fresher adaptation of the red chili: the White Chili, or sometimes referred to Green Chili or Chili Verde, for all those Spanish speakers out there.

In this chili, instead of beef, chicken is used, instead of red chili powder or chilies, green, fresh chilies are utilized. And, instead of kidney beans, white beans are included.

I decided to green this up something good and used poblanos, Anaheim and jalapeno peppers. I also made use of other essential chili components: green onions, cilantro and lime juice. 

This was so good! And so easy to make with the help of your food processor. The veggies are first sweated (covered and cooked) to allow them to soften, but not get any color, and then the chili, including the rest of the ingredients, are cooked for about 20 minutes.

Serve and devour anytime of the year. In fact, right about now is a good time. 

Do you have a favorite style of chili or, like me, have only been privy to the red one?

Cost Breakdown

peppers: $5
onion, garlic, broth mix: $1
beans: $8
seasoning, lime, cilantro: $1
Total to make 8 servings:

Green Chili

Let's not forget about the drawing for Vegan Sandwiches Save the Day! from the Blog Tour Post. There were 58 entries. According to, comment number...7...who is: Cabby! is the winner! Please contact me by tomorrow (Nov. 3) midnight-or-so at veganaide(at)yahoo(dot)com. 
Thanks and congratulations.

For those who didn't win this time, check out the other great bloggers participating in the Blog Tour and have more chances to win. And, well, if you can't wait, go grab your own copy! I promise you won't regret it!


  1. I've never heard of the green version. The ingredients sound like they make a nice dish...

    1. You have a good eye for ingredients - this is a great meal.

  2. Love the new look, btw.
    Green chili is news to me, so of course am going to make it this weekend. (That is assuming the weather here cools down some)
    Thank you!

    1. Are you sure it looks okay? I needed to change the font of the original heading because my daughter informed me how lame I was being using Papyrus font. Ahh, the things she finds important :)

      As for the chili, it was really good, and you don't need cool weather for it... part of the beauty of it. Maybe I should have called it Anytime Chili.

      ... and thank YOU!

    2. I think it looks very nice and eye catching.

      So, I made the Red Chili, and as we were both down with a cold, had to use what was in the house, therefor some changes... Black, Navy and Garbanzo for the beans and Cauliflower instead of the peppers and after sautéing the onions and garlic cooked the whole thing in a slow cooker. Otherwise, followed the recipe and-
      To me a benchmark of a good recipe is not only how good it is as is, but how adaptable it is as well. Your's seem to hit the bullseye every time. Genius.
      It was just what we needed, and coinsurance or not, we both feel so much better today.
      Thank you for yet another fantastic creation.

    3. Thanks very much, in2insight! I love the changes you made; cauliflower sounds so good in this.

      I am glad you are feeling better. I so love to read your comments, and while I truly appreciate your supporting words, you have got to be one kick-butt cook yourself! Your family is lucky to have you take care of them so well!


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