Vegetarian Green Chili

The Mossfire Grill is a great restaurant in 5 Points (Riverside area of Jacksonville).  Jacksonville Magazine posted this recipe- and I’m so glad they did!!

I made a large pot and we enjoyed it with quesadillas & some cans of South American fruit juices on day one and then ate the leftovers as a tortilla chip dip with sour cream & cheddar cheese.  Delish both ways!!

The Mossfire Grill’s Vegetarian Green Chili
Ingredients:
4 oz. butter
1 T. garlic
1/2 cup diced yellow onion
1 T. chile powder
1 T. cumin
1 T. dry oregano
1/2 cup flour
1/2 cup masa
1 tsp. black pepper
1 tsp. salt
1 tsp. chipotle purée
1 lb. roasted chopped tomatoes
3 c. vegetable broth
2 T. lime juice
11/2 cup diced green chiles
1/2 cup frozen corn

Procedure:
1) Melt the butter in a heavy saucepan and add the garlic and onions and simmer until translucent.
2) Add the chile powder, cumin and oregano and simmer with the garlic and onion mixture for 1 minute.
3) Add the masa and flour and stir on low heat to form a roux, cook for about five minutes.
4) Slowly stir in vegetable broth and make a smooth soup then add the remaining ingredients and simmer
for 20 minutes.
5) Serve in bowl and garnish with grated pepper jack or cheddar cheese, top with fresh diced red onions.