Eric Akis: Vegetarian chili verde a hearty, Mexican-style meal

Green-hued chili can be served it with tortilla chips for dunking and, if desired, steamed rice, for spooning it over

If you enjoy a comforting bowl of chili, but prefer it without meat, I’ve roasted and simmered one for you to try. It’s a version of chili verde where beans replace the pork often used in it.

Once those vegetables are roasted, they are set in a pot with some vegetable broth, bean medley, green salsa and balancing mix of tart lime juice and sweet brown sugar. Bean medley is a mix of pulses sold in the canned bean aisle of supermarkets. You also find tomatillo-rich, jars of green salsa there, also called salsa verde, often in the Mexican foods aisle.

Roasted Vegetable and Bean Chili Verde Make a hearty meal of the green-hued chili by serving it with tortilla chips for dunking and, if desired, steamed rice, for spooning it over. Any leftover chili you have could be frozen.

While vegetable roasts, place the green salsa, 1 1/2 cups broth, bean medley, lime juice and sugar in a pot .

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