Category: Main Dishes

Vegan Green Chile Stew

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Vegan Green Chile Stew

Happy Fall and Happy Balloon Fiesta week! Here in Albuquerque, the first week of October is the official kick off of fall. The air is crisp, local schools give students a 4 day weekend to fully enjoy the Balloon Fiesta, this season's green chile is roasting at every grocery store, and we're all looking to the city's valley to spot our favorite balloons pop up again. It's truly a magical time anywhere, but even moreso in a place like this! After months of 90+ degree weather, we're all whipped into autumn by a random 40 degree day that we did not see coming. The best thing you can do on that day, after you've bought your year supply of chile, is make a hot pot of green chile stew.
NM fall/winter staple, that even a vegan should not have to live without. If meat alternatives aren’t your thing, sub the Beyond Meat for mushrooms or simply add more pinto beans and potatoes to make this stew a little heartier. 
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine New Mexican
Servings 4 servings

Equipment

  • Instant Pot or Large Pot

Ingredients
  

  • 1 serving of Beyond Meat or 2lbs of mushrooms
  • 5-6 mushrooms loosely chopped, it's going into a blender, so it doesn’t have to be precise
  • 2 large potatoes diced into large chunks
  • 1 white onion
  • 6 cloves of garlic
  • 3/4-1 cup cup of green chile depending on spice level/preference
  • 6 fresh diced or 1 can of diced tomatoes
  • 1 can of pinto beans
  • 1 tablespoon of olive oil
  • 2 tablespoons of cumin

Instructions
 

  • First, dice your onion, garlic, tomato, mushrooms, and potatoes.
  • Begin sautéing HALF the onions on medium heat, after 2 min add your 5-6 mushrooms. Stir frequently. The other half of onions will be used later.
  • After the mushrooms are beginning to brown, sprinkle a pinch of salt, and add a spoonful of the green chile, along with your garlic and cumin.
  • Things should begin sticking to the pan, that’s okay. Pour in ½ cup of vegetable broth and stir vigorously to release everything, then turn off the heat. (If you don’t have vegetable broth, use the liquid from your pinto beans, or some water with a little soy sauce!)
  • Transfer this gloopy medley into a blender and blend until you’ve made a dark vegetable smoothie.
  • Now, add your “meat” to the pot and sauté until fully cooked, about 15 minutes. Then, add the potatoes, diced tomatoes, and the rest of your diced onions. Add some salt and pepper, here.
  • After about 2 minutes, add in the remainder of the green chile and pinto beans, and pour your blended veggies over the top.
  • Now, pour in 3-4 cups water or vegetable broth, until ingredients are fully covered plus a little more. It’s soup, not pasta.
  • Allow to cook on a medium heat until potatoes are fully cooked. This should take about 30-45 min.
  • Serve with a warm tortilla on a chilly, autumn day.
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Vegan Chili

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Vegan Chili

vegan_millennial
Truth be told, every time I make this combo, it is my ode to one of the best movies of my childhood. The Parent Trap (1998). Remember when the two Lohans have already switched and Chessy whips up a batch of cornbread and chili? Then Hallie takes one bite before running off to ride horses in Napa Valley with her “long last” dad.  I was always so regretful on her behalf; she could have taken a few more bites!!
Anyway, I make this for all the hungry Hallies/Annies in this world who actually want to sit down and enjoy their chili with a slice of cornbread. Also, I’m 100% sure that no one in that movie was vegan so I cannot technically call this “Chessy’s Cornbread and Chili”, but at least you know where the inspo was.
**This recipe was tested and created in an InstantPot. A large soup pot and stove will work perfectly fine. But it should be noted that using your small electronic appliances verses your large kitchen appliances, is significantly better for the environment. 
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Quick Dinner
Servings 6

Equipment

  • InstantPot or Large Stock Pot

Ingredients
  

  • 2 tablespoons of neutral oil vegetable, olive, coconut
  • 1 chopped onion I like purple
  • 2 chopped bell peppers any color works; I personally, don’t like green ones
  • 1-2 chopped jalapenos 2, if you’re a real Spice Girl
  • 5 cloves of finely chopped garlic
  • 1 can of crushed tomatoes (28 oz can)
  • 1 can of fire roasted tomatoes
  • 1 can of kidney beans drained
  • 1 can of cannellini beans drained
  • 1 can of black beans drained

Spices

  • 1 Tablespoons of red chile powder or paprika if you like spice, add 2 tablespoons
  • ½ tablespoon of garlic powder
  • 1/2 tablespoon of coriander
  • 1.5 tablespoons of cumin
  • 2 pinches of oregano
  • 6 mill twists of black pepper
  • 1/2 teaspoon cayenne
  • 1 teaspoon crushed red pepper
  • 2 teaspoons of salt at minimum add more to satisfy your palette

Garnish

  • Diced onion
  • Sliced jalapeno
  • Fresh chopped cilantro

Instructions
 

  • In oil, sauté your onion, bell peppers, and jalapenos. Throw in some salt and black pepper here, it will help break down the onion.
  • Once the onions are translucent, this could take 4-6 minutes, add in your garlic and allow to cook for 1 minute.
  • Add your spices and stir until they have been evenly dispersed through the vegetables.
  • Next, pour in the fire roasted tomatoes and mix thoroughly through the veggies.
  • Then add all your beans, without their liquid. Mix well to make sure they get their share of spices.
  • Once they are fully incorporated, mix in your crushed tomatoes.
  • Add 1 ½ cups of water, and taste for salt.
  • Cover and bring to a simmer. Stir to make sure there are no bits stuck to the bottom. Then allow to slow cook on a low heat for at least 20 minutes.
  • Keep stirring occasionally, taste for salt, then serve with garnishes (onion, jalapeno, cilantro) and cornbread!

Notes

Notes:
• Use whatever beans you have available! If you only have pinto and black beans available, it will still taste perfect!
• Second, I positively loathe paprika so if you like the taste, go ahead and add 1 teaspoon in along with your other
  • Best cornbread ever? As much as I wish I could take credit for this incredible cornbread recipe, I actually found it from Courtney Homestead. It is really the best cornbread I have ever tasted, let alone, whipped up at home. 
  • Leftover suggestion: 
Keyword albuquerque, albuquerque vegan, instantpot dinner, meatless monday, New Mexico Vegan, quick vegan dinner, vegan chili, Vegan Dinner, vegan millennial, vegan millennial recipe

Classic Green Chile Cheeseburgers

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Classic Green Chile Cheeseburger

Schylar MaloneSchylar Malone
First, I want to thank Wicked Roots Urban Farm in Albuquerque, New Mexico for partnering up with me to create this recipe. I would not have been inspired to do this without their product. They offer contactless delivery to the Albuquerque area and check out their Instagram page for a promo code @wickedrootsurbanfarm. You can also checkout my review on their business to learn more about them.
I've done it!! I have created the simplest vegan, green chile, cheeseburger. If you have ever been to New Mexico, heard about New Mexico, or dreamt about New Mexico, you know what green chile is. For the ones who have no idea what I am talking about, I am about to change your life.
Green chile is to NM, as pasta is to Italy. As cheese is to France. As ham is to Spain. As pizza is to America. Wait.. Anyway, the best way to describe it is a more versatile, non-pickled, jalapeno. It is a pepper and the heat can vary. We put it on/in breakfast burritos, quesadillas, pizza, stew, sandwiches, and a lot more. There's actually an interview of Bryan Cranston, Breaking Bad's Walter White, correctly pronouncing it and confirming his love for it after working in Albuquerque for years.
Most importantly, we put it on burgers. Even the national chain restaurants like Chilis, Cheesecake Factory, Sonic, all carry green chile so as to not cause a New Mexico uproar.
The one thing that would drive me crazy about homemade veggie burgers was the exhaustive amounts powers you'd have to put in for flavoring. And then it would taste like a suicide soda version of your spices. This one is just SEVEN ingredients. One of them being Wicked Root's broccoli sprouts. I am always so disappointed when I have to eat a burger without the leafy bounce and crispness of fresh greens. Now that I know about cuter, more nutritious greens for my salads, burgers, and sandwiches, I'll never go back! See, I told you it was simple!
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Course Main Course
Cuisine American
Servings 8 burgers

Ingredients
  

Burger Patties

  • 2 cans black beans 16 ounces each
  • 4 corn tortillas or 2 ounces of tortilla chips
  • 25 grams finely chopped red onion about 1/4 of a medium onion
  • 4 cloves finely chopped garlic
  • 2 tablespoons green chile Hatch green chile is best. But I know that Old El Paso makes a canned one as well.
  • 1 ounce breadcrumbs
  • 1 teaspoon salt
  • vegetable oil for cooking

Assembly

  • 2 handfuls broccoli sprouts Wicked Roots Urban Farm
  • 2 tablespoons green chile
  • 8 slices vegan cheddar cheese (I used Daiya)
  • 8 whole wheat hamburger buns

Instructions
 

Tortilla Chips

  • Preheat oven to 400 degrees.
  • Stack your 4 tortillas on top of each other then slice into quarters.
  • Toss in vegetable oil and salt, then lay flat and spaced on baking sheet.
  • Bake for about 7 minutes or until browned. Flip midway through the 7 minutes.
  • Allow these to cool so they can get crispy. Once they are cool, pulse in a food processor until there are no shards large enough to pierce your teeth (that is literally the worst!!!)

Burger Patties

  • Blend 1.5 can of beans by hand, food processor, or KitchenAid until a paste forms.
  • Remove from machinery and place in a large bowl.
  • Fold leftover beans, onions, garlic, and green chile until evenly distributed throughout "dough".
  • Next, fold in your tortilla crumbs and breadcrumbs. You want your burgers to have enough integrity to hold the shape of a patty but not too sticky. If it seems too sticky, add a little more breadcrumbs. Don't forget to taste for salt here.
  • Once you have 8 burger patties formed, you can either cook them on the stovetop or in the oven. Add a little bit of oil to your pan/sheet. Stovetop for about 5 min on each side. Oven at 400 degrees, for about 15 min on each side.
    I do prefer the oven because I can do the whole batch at once, on a sheet pan. And it will result in a "meatier" texture than the stovetop.
  • Melted vegan cheese tip: for the final 5 minutes of cooking, cover the burger, so it can lock in the steam and ultimately melt the cheese efficiently.

Assembly

  • Assemble burgers to your preference, but Wicked Roots and green chile are really going to set your burgers apart from any ol' veggie burgers!

Notes

Keyword Black Bean Burger, Cheeseburger, Green Chile, Microgreen, Microgreen Salad, Microgreens, New Mexico Vegan, Vegan Burger, Vegan Cheeseburger, Vegan Dinner, Vegan New Mexico, Vegan New Mexico Cuisine, Wicked Roots, Wicked Roots Microgreens