This was not your typical chili as the spice flavours were toned down by the sweetness from all the greens including the leeks. Also the green from the leeks were a bit muted, but were uplifted by the addition of soya and edamame beans and peas (from the freezer) and a final garnish of fresh chives from the garden plot.
I thought the bowl of Green Chile was going to be mellow from the sweet leeks, so I decided to make a Pineapple and Jalapeno Salsa to go with it. This uplifted the dish with another dimension of spice and warmth. I will share the recipe for the Pineapple Jalapeno Salsa in the next couple of days.
I am sharing this Bowl of Green Chili with Eat Your Greens challenge hosted this month by The VegHog - You still have a day to share your #EatYourGreens recipe with the VegHog. I am also sharing this recipe with My Legume Love Affair hosted by Fix Me A Little Lunch;and sadly for the final time with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Green Chili with Peas and Beans
Serves 6 as an accompaniment
Ingredients4 tablespoons vegetable oil
1 onion, finely sliced
2 fat leeks, washed and sliced
4 cloves garlic, crushed
1 teaspoon jalapeno powder or 2 fresh green chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
2 tablespoons tomato puree
250g soya beans, peas and broad beans
200ml water or vegetable stock
Salt and pepper to taste
In a saucepan, warm the oil on medium heat.
Add the onion, leeks and garlic and saute until the onions become soft. Add the garlic and fresh green chili if using, then cover and cook for about 5 minutes.
Stir in the Jalapeno powder if using and cumin, oregano, coriander and season with salt and pepper to taste and cook for a few minutes for it to coat the mixture.
Then stir in the tomato puree, cook for 10 minutes to ensure the onion and leeks are very soft.
Stir occasionally to keep the spices from burning.
Then add in the beans, peas and water or stock cook for 20 minutes.
Taste and adjust the seasoning if necessary.
Adapted from this recipe