• 8servings
  • 15minutes
  • 80calories

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Nutrition Info . . .

VitaminsB2, B3, B12, D
MineralsZinc, Copper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 poblano chili peppers (or the pulp of ancho or pasilla chili peppers, no need to roast)

  2. 3 cups low-sodium chicken stock or low-sodium beef stock

  3. 12 ounces tomato paste

  4. 1 package Simply Organic Mild Chili Mix

Instructions Jump to Ingredients ↑

  1. Preheat broiler on low.

  2. Place chili peppers on lightly greased cookie sheet and roast until tender, about 15 minutes, turning once midway through. Remove peppers and let cool.

  3. Scrape pulp and place in blender or food processor. Add the rest of the ingredients and pureé until smooth. Pour on enchiladas or other appropriate dish, cook and serve.


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