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:

$15.00

Green Chili

GREEN CHILI PRINTER-FRIENDLY RECIPE

Let's not forget about the drawing for Vegan Sandwiches Save the Day! from the Blog Tour Post. There were 58 entries. According to Random.org, 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!

trio of appetizers

Tester Teaser

Let's take a mini-tour of Tami's Grills Gone Vegan appetizers. This should give you a great idea of the variety of grilling recipes in this upcoming book based solely on the appetizer section. As much of a teaser as appetizers are supposed to be, these next three previews should provide the same experience.

I just made this first recipe tonight, Lettuce Wraps, not more than a few hours ago. Don't let the simplicity of the name detract from the complex flavors those beautiful lettuce cups hold. Asian Style Cutlets are grilled, tossed with a special glaze and then gently packed into the crisp leaves with just the right amount of vegetables. As I told Tami when reviewing them, people will be fighting over the last one! Oh, and those Asian Cutlets - so much more than just for this recipe.

This next one I tested last week and is another favorite of mine: Polenta Stacks.

Not a polenta fan? After this recipe you will be. Tofu is marinated in Tami's Habanero Marinade, grilled and stacked on top of grilled polenta and tomato. A dollop of her sauce on top and you are all set to wow some guests. Habanero love.

This recipe, Stuffed Poblanos, I made a while ago, but the flavors still dance on my palate. 

The stuffing is amazing and that Avocado Sauce is worth its weight in gold. The combination is like taking a vegan vacation to Mexico. 

You won't need to pack your bags to eat this well - it'll all be available soon.

 I promise.