Vegetarian Chile Verde
Bursting with bold, tangy flavors, Vegetarian Chile Verde transforms the traditional dish into a vibrant, plant-based sensation. Featuring fire-roasted poblano and jalapeño peppers blended with tomatillos, garlic, and fresh cilantro, this hearty stew is packed with nourishing ingredients like zucchini and creamy white beans, all simmered in a fragrant broth spiced with cumin and oregano. Ready in just an hour, this easy recipe offers a delicious way to enjoy vegan comfort food that's gluten-free and perfect for cozy weeknight dinners. Serve it with warm tortillas, rice, or simply enjoy it on its own for a satisfying meal that hits all the right notes of smoky, bright, and savory.
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Recipe Information
Ingredients
- 2 Poblano peppers
- 1 Jalapeño peppers
- 1 pound Tomatillos
- 1 medium White onion
- 4 Garlic cloves
- 2 small Zucchini
- 2 cups Vegetable broth
- 1 can (15 oz) Canned white beans
- 0.5 cup Cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 Lime
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper. Place the poblano and jalapeño peppers on the sheet, and roast them in the oven for about 20 minutes, turning halfway through, until they're blistered and charred.
While the peppers are roasting, remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue. Cut the tomatillos into quarters.
In a blender, combine the prepared tomatillos, garlic cloves, and cilantro. Once the peppers are done roasting, add them to the blender after peeling off the charred skin and removing the seeds. Blend the mixture until smooth and set aside.
In a large pot, heat the olive oil over medium heat. Dice the onion and add it to the pot, sautéing for about 5 minutes until translucent.
Cut the zucchini into 1/2-inch cubes and add them to the pot. Cook for another 3 minutes, stirring occasionally.
Pour in the blended tomatillo-chile mixture along with the vegetable broth. Add the cumin, oregano, salt, and pepper.
Drain and rinse the white beans, then add them to the pot.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20 minutes, allowing the flavors to meld together.
Squeeze the juice of one lime into the pot and give it a final stir.
Taste and adjust with more salt or lime juice, if needed.
Serve hot, garnished with fresh cilantro if desired. This dish pairs wonderfully with warm tortillas or over a bed of rice.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 12.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1456 mg | 31% | |
*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.
