This vegan chili verde recipe, which is guaranteed to be a hit at any dinner party, features Tuscan kale, earthy poblano peppers, and sweet tomatillos. If preferred, garnish with fresh cilantro, lime wedges, sour cream, or spicy sauce.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds cipollini onions, peeled
- 3 tablespoons unsalted butter
- 1 ½ teaspoons salt
- ½ cup balsamic vinegar
- 2 tablespoons white sugar, or to taste
Instructions
- Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
- Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 593 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I had never had this type of onion and wasn’t sure I was even going to be able to find them in my area. Whole Foods to the rescue! What a delicious treat! I was even more tickled to find they had them in both colors, not that I could taste a difference but it made the dish pretty. These are very mild onions and the sauce complimented them perfectly. I recommend adding these to your dinner table this holiday season.