Vegan Green Chili

• 2 yellow onions (small dice)
• ⅓ cup garlic (minced)
• 4 cups roasted hatch green chiles (chopped)
• 2 (28-ounce) cans crushed tomatillos
• ½ cup cilantro (finely chopped)
• ⅓ cup Vegetarian Chicken-Style Seasoning
• ⅔ cup caribe seasoning
• 1 tablespoon red pepper flakes (crushed)
• 1 teaspoon kosher salt
• 1 cup garbanzo flour
• 4 cups vegetable stock
• 4 cups water
• ½ cup avocado oil (for sautéing)

Instructions

1. Build the Flavor Base: Heat the avocado oil in a Dutch oven over medium heat. Add the onions, garlic, and Vegetarian Chicken-Style Seasoning. Cook until the onions are soft and translucent, about 8–10 minutes.½ cup avocado oil, 2 onions, ⅓ cup garlic, ⅓ cup Vegetarian Chicken-Style Seasoning
2. Bloom the Spices: Stir in the Caribe seasoning and crushed red pepper. Cook for about 2 minutes, then sprinkle in the garbanzo flour while stirring constantly. Continue cooking for about 8–10 minutes until the flour is lightly toasted.⅔ cup Caribe seasoning, 1 tbsp crushed red pepper, 1 cup garbanzo flour
3. Build the Chili: Gradually whisk in the vegetable stock followed by the water until smooth. Stir in the crushed tomatillos and roasted green chiles.4 cups vegetable stock, 4 cups water, 2 cans crushed tomatillos, 4 cups roasted green chiles
4. Simmer Until Thick: Bring the chili to a gentle boil. Reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally.prepared chili
5. Finish the Chili: Stir in the cilantro and season with kosher salt to taste. Continue cooking for another 2–3 minutes.½ cup cilantro, 1 tsp kosher salt
6. Serve: Ladle into bowls or spoon over burritos, fries, baked potatoes, enchiladas, or breakfast dishes.