Ingredients (use vegan versions):

• 2 onions, chopped
• 4 – 5 cloves garlic, minced
• oil for sauteeing
• 2 quarts veggie broth (Better Than Bouillon veggie paste makes the best!)
• 28 oz whole green chiles, drained
• 7 oz whole green chiles, drained
• 2 16 oz cans chopped tomatoes, with liquid
• 3 large potatoes, peeled & diced
• 1 teaspoon thyme
• 1 – 2 teaspoons cumin powder
• 1 – 2 tablespoons cornstarch

Directions:

Sautee onion & garlic till translucent. Add all remaining
ingredients except the cornstarch & simmer on low heat
until potatoes are tender & chiles fall apart easily —
about 45 minutes.

Mix cornstarch with about 3/4 cup cold water, whisk till
smooth. Turn up the heat, whisk cornstarch mixture into
sauce & bring to boil. Boil about one minute more till
thickened.

This dish gets spicier as it ages, so if you’re sensitive
to hot food, cut back on the cumin.

Great over bean burritos, enchiladas, rice, just about
anything! I serve with a dollop of Rice Sour Cream
Replacement (vegan) mixed with a little Veganaise. Terrific!

Serves: 5 quart stock pot

Preparation time: 1 hour

Tags: Corn, Tomato, Vegan