Vegan Green Chili

1/2 cup canola oil
1 cup minced onion
1/4 cup minced garlic
3/4 cup white flour
11/2 cup diced tomatoes in juice (or fresh)
1 pound green New Mexico or poblano chilies (roasted, peeled, seeded, diced)
1/2 cup minced jalapenos (or more, to taste)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground red chili (not chili powder mix)
1/2 teaspoon onion salt
1 1/2 quarts vegetable stock
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro

Saute onions and garlic in oil. Add flour and whisk to make roux, then lower heat and cook for ten minutes. Add remaining ingredients (except cilantro), and cook for 20 minutes at medium heat, stirring occasionally. Serves six to eight. This recipe can be used to top burritos, enchiladas or simply as soup.

Serves: 6