Vegan Green Chili, Colorado-style

3 large onions, coarsely chopped

1 teaspoon organic sugar

1 tablespoon extra-virgin olive oil

½ cup dry white wine, or a light Mexican beer

5 cups vegetable stock

3 large 27-oz cans Hatch green chiles, coarsely chopped

4-6 medium-sized potatoes, in small cubes

2 ½ teaspoons crushed Mexican oregano

4 teaspoons chopped garlic

1 teaspoon crushed red pepper

Juice of one lime

4 teaspoons cumin seeds

4 teaspoons coriander seeds

2 cups soy curls, broken into smaller pieces and rehydrated in additional vegetable stock

2 15-oz cans great northern beans, drained and rinsed ( or your favorite kind of beans)

Find a very, very large heavy bottom pot. 

Add olive oil to heated pot and then add onions.  Sprinkle with sugar.  Sauté on medium-to-medium high heat until onions have caramelized.  Deglaze pot with white wine.  

Add the vegetable stock, chopped green chiles, cubed potatoes, oregano, garlic, crushed red pepper, and lime juice to pot.  Bring to a boil and then reduce to slow simmer on low heat.  

Meanwhile, toast the cumin and coriander in a skillet on medium high heat.  Once a nutty brown color is achieved, finely grind spices in a coffee mill or small food processor.  Add ground spices to pot. 

Continue simmering on low heat until potatoes are tender to falling apart, 1-2 hours. 

Add soy curls and drained, rinsed beans to pot.   Simmer for approximately 15 minutes until beans and soy curls are heated thoroughly.

Serve hot with cornbread, or as a topping for vegan enchiladas and burritos.