The verde (green) comes from anaheim peppers and tomatillos. Anaheim peppers are the long, lime green peppers (a little smaller than a banana) usually by the jalapenos in the grocery. They're a pretty mild "chili" pepper with some of the sweetness of the bell pepper. Tomatillos come in a papery husk and are a relative of the gooseberry with similar tartness and thickening properties when cooked down into a sauce. Raw tomatillos have a very citrusy tartness that mellows and sweetens as you roast or cook them. We decided to omit the seitan and opted for pinto and black beans instead.
It's a really flavorful, mild chili that's great in a bowl or a burrito. As usual, we served it with a ton of toppings options (we had guests over or this would all be on the cutting board for scooping into our bowls.)
I realize it might be awhile before Minnesota sees its first Native Foods, so as I wait patiently persistent I'll flip through Tanya Petronova's Native Foods Restaurant Cookbook. We recently had another house party where we served chili and I made Native Foods' cornbread....and the people...they went wild for it. :)