Photo Credit: Elizabeth Newman
This hearty slow cooker stew is loaded with great flavor and texture. I love this dish because while it feels so comforting, it’s so nutritious thanks to all of the veggies that cook to tender perfection in the slow cooker.
I love this recipe for a family dinner, especially something fun like a great game day. Set it out with your favorite toppings, like avocado, queso fresco or feta, green onions, jalapenos, limes, and the one side dish I always make with this: cornbread. All of the fun accoutrements really make this feel like a fun and festive lunch or dinner.
Vegetarian Slow Cooker Chili Verde
- 2 1/2 cups vegetable broth
- 2 tablespoons dried Mexican oregano
- 1 tablespoon all purpose flour
- 2 teaspoons ground cumin seeds
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 large poblano chilies 8 to 9 ounces, stemmed, seeded, and diced into ½ inch pieces
- 1 8- ounce yam red-skinned sweet potato, peeled, cut into 1/3-inch cubes
- 1 8- ounce Yukon Gold potato peeled, cup into 1/3-inch cubes
- 1 cup chopped onion
- 4 large tomatillos 8 to 9 ounces, husked, rinsed, cored, and chopped
- 4 large garlic cloves smashed, peeled and chopped
- 2 15- to 16- ounce cans hominy drained and rinsed
- 2 4- ounce cans diced mild green chiles
- Garnishes such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges, chopped serrano chiles
- Giada's Buttermilk Corn Bread
- To a 4 quart slow cooker, add the vegetable broth, oregano, flour, cumin, salt and olive oil. Whisk to combined until smooth and not lumps of flour remain. Add the poblano, yam, Yukon golds, onion, tomatillos, garlic, hominy and canned chiles. Stir to combine. Set the slow cooker to low for 8 hours.
- Ladle chili into bowls. Serve with garnishes and corn bread.