Today's recipe is inspired by a recipe from my sister-in-law's blog, Beauty Life Project. It looked so good, I had to try it!
Green "Chicken" Chili Stew
1 onion, medium dice
2 Poblano chiles, large dice (can also use Pasilla, but my store didn't have those)
3 garlic cloves
1 bag of Quorn "chicken"
1-2 Tbsp. cumin (I used 1 Tbsp.)
garlic salt, onion salt, to taste (I used 3 shakes of garlic powder, since that's the spice I had)
1/4 tsp. red pepper flakes
1 can of whole green chiles
6 c. vegetable broth
1/4 c. polenta
2 Tbsp. flour
2 cans pinto beans, drained (she doesn't drain them, but I did)
1-2 ripe avocados
Start by cooking the onion and pepper. After a few minutes, add in the garlic, spices, and quorn bits. Saute until the onions are translucent and the peppers are soft.
Add in the vegetable broth and the polenta. (Becky uses a handful of crushed tortilla chips; if those get in my house I will eat them constantly, so that is a danger food! Plus, for some reason, they sell every other chip in small lunch bags, but not tortilla chips. What's up with that?) To continue to thicken the soup, after it's been cooking for about 10 minutes, get a small bowl and put a small amount of the soup liquid in it. Add the flour and whisk, hopefully avoiding lumps. When it is successfully incorporated, add the thickened broth back to the soup. Drain and rinse the beans, and add them too.
Here comes the secret trick. Get your small can of green chiles, open it, and blend up the whole thing. Then add that to the soup.
Let it cook for another 10-15 minutes, long enough to play with the baby. :)
Serve with sliced avocados on top; so amazing!!! I did half an avocado in each bowl. You could probably also throw some sour cream on there if you wanted to. Delicious!! (and low fat, low carb, and vegan!)