Vegan Slow Cooker Chili Verde

I used to frequent a restaurant that made the best vegan chili verde.  I probably ate it once a week.  Since moving out of town, I've had to figure out how to best replicate it.  While this isn't exactly like theirs, it is still pretty flipping good.  

While the Mexican classic uses pork, I use seitan.  I find that the Sweet Earth Traditional Seitan Slices works best, because it's thinner and really soaks up the sauce.  I cut it into 9 cubes and shred it into the crockpot.  If you prefer to make your own seitan, that's always an option as well.  You can also add different chilis to jazz it up (Poblano or Anaheim?).  If you are sensitive to the heat from chilis, removing the seeds can be helpful. Whether you serve with tortillas or over rice, it's a hearty meal.  I've also been known to ladle it over a baked potato and add some sour cream.  

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Vegan Slow Cooker Chili Verde

2 lbs tomatillos, husks removed and sliced in half

5 garlic cloves

1 cup cilantro

1-2 limes

½ tsp cumin

2 cups water

1 fake chicken bouillon cube

1-2 jalapeño (more or less depending on how spicy you like it!)

1 medium onion

16 oz seitan 

1. Preheat oven to BROIL on high.  Line a large pan with parchment paper or foil.  Place garlic cloves and tomatillos with the sliced side facing down on the pan.  Once the oven is hot enough, put pan in the oven for about 10 minutes or until the outer skin of the tomatillos is blackened.  Remove from oven and cool for about 5 minutes.

2. In a blender, add cilantro, water, bouillon, jalapeño, the juice of 1-2 limes, onion, tomatillos, cumin and garlic.  Blend until smooth.  Pour into a crockpot, and add seitan.  Cook for 2-3 hours on HIGH or 4-5 hours on LOW.  Serve with tortillas or over rice.

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