Vegan Chile Verde
Discover the bold, smoky flavors of Vegan Chile Verde, a plant-based twist on the classic Mexican green chili stew. This hearty recipe features roasted green bell peppers, poblanos, jalapeños, and tomatillos blended into a vibrant verde sauce that pairs perfectly with tender shredded jackfruit, mimicking the texture of traditional meat. Seasoned with aromatic spices like cumin, oregano, and coriander, and finished with a zesty splash of lime juice, this dish is packed with tangy, savory goodness. Whether served over rice, tucked into warm tortillas, or paired with your favorite vegan sides, this comforting recipe is both satisfying and nutritious. Ready in just over an hour, it’s a deliciously easy way to enjoy a vegan spin on a classic Mexican favorite!
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Recipe Information
Ingredients
- 2 large, diced green bell peppers
- 2 large, diced poblano peppers
- 2 large, seeded and diced jalapeño peppers
- 6 medium, husked and quartered tomatillos
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 2 cans (20 oz each), drained and rinsed canned jackfruit in brine
- 4 cups vegetable broth
- 0.5 bunch, chopped fresh cilantro
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons avocado oil
- 1 juiced lime
Instructions
Preheat your oven to 400°F (200°C).
Place the diced green bell peppers, poblano peppers, jalapeño peppers, and tomatillos on a baking sheet. Drizzle with 1 tablespoon of avocado oil and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until the tomatillos and peppers have softened and gained some color.
While the vegetables are roasting, shred the jackfruit using a fork to break it into pieces resembling shredded meat.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of avocado oil over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until the onion becomes translucent.
Add the shredded jackfruit to the onion and garlic mixture, and cook for another 5 minutes, stirring frequently.
Once the roasted vegetables are done, transfer them to a blender along with half of the cilantro. Add 2 cups of vegetable broth and blend until smooth.
Pour the blended mixture into the pot with the jackfruit, then add the remaining 2 cups of vegetable broth, cumin, oregano, ground coriander, salt, and black pepper.
Bring the chile verde to a simmer over medium-high heat, then reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally.
Stir in the lime juice and the remaining cilantro. Adjust seasoning with additional salt or pepper, if desired.
Serve the Vegan Chile Verde hot, garnished with extra cilantro, and enjoy with rice, tortillas, or your favorite sides.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
