Vegetarian Chili Verde
Warm up with a hearty bowl of Vegetarian Chili Verde—a vibrant, plant-based twist on a classic favorite that’s bursting with fresh flavors and wholesome ingredients! This recipe features a medley of roasted green vegetables like jalapeños, poblanos, green bell peppers, and tangy tomatillos, combined with tender cannellini beans and sweet corn for a satisfying texture. A hint of cumin and coriander infuses the dish with smoky, earthy undertones, while a splash of lime juice and fresh cilantro add a zesty finish. Perfect for meal prep, this one-pot vegetarian chili is ready in just an hour and serves six, making it a great option for busy weeknights or a casual gathering. Serve it with warm tortillas, a dollop of sour cream, or your favorite toppings for a comforting, flavor-packed meal that’s both nutritious and delicious. Keywords: vegetarian chili, chili verde recipe, plant-based meals, hearty one-pot dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 2 seeded and chopped jalapeño peppers
- 2 seeded and chopped poblano peppers
- 1 chopped green bell pepper
- 1 pound, husked and chopped tomatillos
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 15 oz can, drained and rinsed cannellini beans
- 3 cups vegetable broth
- 1 medium, diced zucchini
- 1 cup corn kernels
- 2 tablespoons lime juice
- 0.5 cup, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil over medium heat in a large pot.
Add the diced onion and cook for about 5 minutes until it becomes translucent.
Stir in the minced garlic, jalapeños, poblano peppers, and green bell pepper. Cook for another 5 minutes until the peppers are slightly softened.
Add the chopped tomatillos to the pot, stirring frequently, and cook for about 7 minutes.
Mix in the cumin and ground coriander, then add the cannellini beans.
Pour in the vegetable broth, stirring to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the diced zucchini and corn kernels to the pot, simmer for another 10 minutes until the zucchini is tender.
Stir in the lime juice and fresh cilantro, seasoning with salt and black pepper to taste.
Remove from heat and allow the chili verde to cool slightly before serving.
Garnish with additional cilantro if desired, and enjoy!
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14218 mg | 618% | |
| Total Carbohydrate | 716.2 g | 260% | |
| Dietary Fiber | 157.3 g | 562% | |
| Total Sugars | 58.8 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1599 mg | 123% | |
| Iron | 75.1 mg | 417% | |
| Potassium | 15774 mg | 336% | |
*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.
