Vegan Chili Relleno
Discover a plant-based twist on a classic favorite with this Vegan Chili Relleno recipe! Featuring roasted poblano peppers stuffed to perfection with a hearty blend of quinoa, black beans, and sweet corn, this dish bursts with smoky and savory flavor. Seasoned with aromatic cumin, chili powder, and fresh cilantro, the filling is brought together with vegan cheese for an irresistibly creamy texture. Topped with tangy tomato sauce and baked to perfection, this dairy-free and gluten-free delight is perfect for dinner parties or cozy weeknight meals. Simple to prepare yet wonderfully impressive, this recipe is a crowd-pleasing showstopper that highlights wholesome ingredients and plant-based cuisine at its tastiest.
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Recipe Information
Ingredients
- 4 large poblano peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium onion
- 3 large garlic cloves
- 1 15 oz can black beans
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup cilantro
- 1 cup vegan cheese
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Instructions
Preheat your oven to 450°F (232°C).
Wash the poblano peppers and place them on a baking sheet. Roast them in the oven for about 15 minutes, turning them occasionally until the skin is charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a lid or plastic wrap to let the peppers steam for about 10 minutes. This will make peeling easier.
Rinse the quinoa under cold water in a fine mesh strainer. Bring the vegetable broth to a boil in a medium saucepan over medium heat. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Chop the onion and mince the garlic. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 3-4 minutes until the onion is translucent and fragrant.
Drain and rinse the black beans and add them to the skillet along with the cooked quinoa and corn kernels. Stir in the cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, then remove from heat.
Chop the cilantro and add it to the mixture, along with the lime juice and half of the vegan cheese. Mix thoroughly.
Carefully peel the skin off the roasted peppers, then make a slit down one side of each pepper. Remove the seeds and membrane.
Stuff each pepper generously with the quinoa and bean mixture.
Spread the tomato sauce over the bottom of a baking dish. Place the stuffed peppers on top of the sauce.
Sprinkle the remaining vegan cheese over the stuffed peppers.
Bake in the preheated oven at 350°F (175°C) for about 20 minutes until heated through and the cheese is melted.
Garnish with additional cilantro and serve warm.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 50.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2998 mg | 64% | |
*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.
