Vegetarian Chili Verde with Cornbread Dumplings

Yesterday was a crazy weird day. I got some unsettling news tied to my childhood, from back home, and it made me crave comfort food, comfort food in the form of chili verde which I have never made. I’m not sure why it was that specific thing I wanted so badly but it was, so I figured it out. I totally sandralee’d it. (yes)

Anyway. The end result was very tasty and maybe you might like to make some, in the future, when it isn’t still in the high 90’s? (Seriously, I am crazy why would I crave this sort of dish now? IT’S STILL EFFING HOT HERE)

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Vegetarian Chili Verde
16 oz Veg Stock (I used homemade)
16 oz Water
2 small-med Yukon Gold Potatoes
1 15 oz can Northern Beans
2 Cloves Garlic
1ish? Leek (I use frozen from TJ’s and it’s already cut up so just tossed some in a bowl, defrosted and then sliced)
Pinch Cumin Seeds
Pinch Mustard Seeds (optional, I like the flavor but they aren’t necessary)
Cayenne Pepper
Cumin
Coriander
Black Pepper
Salt
Oregano
Tomatillo Salsa Medium
Frozen spinach
Jiffy Cornbread Mix (one box)
One Egg
Half n Half
Green Onions
Chickpea flour (optional)
Olive Oil
Coconut Oil

Over medium high heat warm the olive oil and coconut oil together. Add your cumin seeds and mustard seeds (if using) and stir to coat with oil. Toast briefly. Add your leeks and turn the heat down to medium. Sauté for a couple of minutes before adding your potatoes. I sliced my potatoes thinly and then into half moons, but you could cube them if you’d prefer. Cook potatoes with the leeks and seeds for about 5 minutes stirring frequently before adding the garlic. I use a garlic press but minced is fine. Cook until the garlic is fragrant but not getting any sort of color, now add your salsa. I used about 3/4 of a 16oz jar. Scrape up any brown bits when adding the liquid. If your salsa is too thick to use as a deglazing step, the stock, which is next with finish it up. Add all the stock and stir well to combine. Drain and rinse the beans before adding them to the pot. Cook about a minute or so before adding the water. Stir again and add cumin, oregano, cayenne, black pepper and coriander to taste. Let the mixture come to a low boil and cook until the potatoes start to get tender. Add a handful of frozen spinach, stir and return the mixture to a low boil. Meanwhile mix your cornbread according to package directions using half n half in place of the milk and adding a couple of green onions to the mixture. Let the cornbread rest and check your soup for seasonings and thickness. Adjust if necessary.

If you want your soup to be thicker, you can add a slurry of chickpea flour and half n half. Just make sure you boil it for a minute after to cook off the raw flour taste, and get it to thicken. The chickpea flour gives an earthy flavor unlike regular flour. If you want your soup thinner, just add more water. (keep it mind you may need to adjust seasonings again if you do either of these things)

Once your potatoes just begin to get tender, reduce the heat to a simmer (no boil at all) and drop the cornbread on the top to form dumplings (I used an ice cream scoop) cover and set timer for 15 minutes. After 15 minutes remove the lid and cook another 5 minutes.

Done!

If you want to make this vegan, just leave the cornbread dumpling/chickpea slurry out.

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