Vegan Chili Verde
Dive into the bold and zesty flavors of Vegan Chili Verde, a plant-based spin on the classic Mexican-inspired stew. This recipe showcases a vibrant tomatillo and poblano pepper base, roasted to perfection for smoky depth, and blended with fresh cilantro for herby brightness. Packed with hearty white and pinto beans and seasoned with cumin and oregano, it delivers a satisfying punch of flavor in every bite. With a prep time of just 30 minutes and a simmering cook time that melds all the ingredients into rich harmony, this dish is as easy as it is delicious. Top it off with creamy avocado and a squeeze of lime for a tangy finishing touch that makes each bowl truly irresistible. Perfect for cozy dinners, this vegan chili verde will quickly become your go-to comfort food that's both wholesome and flavorful!
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Recipe Information
Ingredients
- 10 medium Tomatillos
- 2 large Poblano peppers
- 1 large Jalapeño pepper
- 1 medium Onion
- 3 Garlic cloves
- 1 cup Cilantro
- 3 cups Vegetable broth
- 15 oz can Canned white beans
- 15 oz can Canned pinto beans
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Avocado
- 1 Lime
Instructions
Preheat the oven to 425°F (220°C).
Peel and wash the tomatillos. Place them on a baking sheet along with the poblano peppers and the jalapeño. Roast in the oven for 15 minutes until they are slightly charred.
Meanwhile, finely chop the onion and garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Once roasted, remove the skins and seeds from the poblano and jalapeño peppers for a milder flavor, otherwise keep the seeds for more heat.
In a blender, combine the roasted tomatillos, poblanos, jalapeño, and cilantro. Blend until smooth.
Add the tomatillo mixture to the pot with the onions and garlic. Stir in the vegetable broth, white beans, and pinto beans.
Season with cumin, oregano, salt, and black pepper. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
Dice the avocado and cut the lime into wedges.
Serve the chili verde piping hot, garnished with fresh avocado and a squeeze of lime juice for extra flavor.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 48.4 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7104 mg | 151% | |
*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.
