Colorado Green Chili

Name: Colorado Green Chili
Total time: 91
Yield: 8
Ingredients: 1 pound Hatch chile peppers; 1 tablespoon olive oil; 1 large onion, chopped; 4 cloves garlic, minced, or more to taste; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon all-purpose flour; 5 cups vegetable broth; 2 tablespoons ground cumin; 2 tablespoons chili powder, or to taste; 1 teaspoon salt

Recipe by YOUNGCM2 from allrecipes.com

Dinner 2 Hr. 31 Mins.

Ingredients

8 servings

•

1 pound Hatch chile peppers
•

1 tablespoon olive oil
•

1 large onion, chopped
•

4 cloves garlic, minced, or more to taste
•

1 (14.5 ounce) can diced tomatoes

•

1 tablespoon all-purpose flour
•

5 cups vegetable broth
•

2 tablespoons ground cumin
•

2 tablespoons chili powder, or to taste
•

1 teaspoon salt

Instructions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.