Chili Verde

Chili Verde is a vibrant vegetarian dish that combines the rich flavors of roasted green chilies and fresh vegetables, served with a side of warm tortillas. It's a hearty and satisfying meal perfect for a casual lunch or dinner.

Ingredients

• Poblano peppers - 2
• Tomatillos - 200 grams
• Garlic - 2 cloves
• Yellow onion - 1 medium
• Zucchini - 1 medium
• Corn kernels - 100 grams (fresh or frozen)
• Black beans - 1 can (400 grams), drained and rinsed
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Tortillas - 4 small (for serving)

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the peppers from the oven, let them cool, then peel off the skins, remove the seeds, and chop them.
4. While the peppers are roasting, husk and rinse the tomatillos, then quarter them.
5. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic, chopped zucchini, and tomatillos to the pot. Cook for an additional 5 minutes, stirring occasionally.
7. Stir in the roasted poblano peppers, corn, black beans, vegetable broth, cumin, and oregano. Bring the mixture to a simmer.
8. Reduce the heat and let it cook for another 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
9. Serve the Chili Verde hot, garnished with fresh cilantro and accompanied by warm tortillas.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, which aids digestion and promotes satiety.

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