Vegetarian Green Chili
Warm, smoky, and bursting with vibrant flavors, this Vegetarian Green Chili is a hearty plant-based twist on a classic comfort dish. Roasted poblano, Anaheim, and jalapeño peppers form the backbone of this velvety chili, while a medley of white beans, sweet corn, and diced tomatoes adds satisfying texture and substance. Fragrant spices like cumin, coriander, and oregano elevate the dish, while a splash of fresh lime juice and cilantro brighten every bite. Ready in just over an hour, this recipe uses an easy broiling technique to achieve perfectly charred peppers for that signature smoky depth. Perfect for weeknight dinners or meatless meal prep, this vegetarian chili shines when topped with creamy avocado, sour cream, or a sprinkle of cheddar cheese. Serve it with warm cornbread or tortilla chips for a satisfying, flavor-packed meal that’s sure to impress vegetarians and meat-lovers alike!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 large Poblano peppers
- 3 Anaheim peppers
- 1 medium Jalapeño pepper
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 teaspoons Salt
- 4 cups Vegetable broth
- 1 14.5 ounce Canned diced tomatoes
- 2 15-ounce cans Canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 1 cup Frozen corn
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 sliced Avocado (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
Instructions
Preheat the broiler on high. Place the poblano, Anaheim, and jalapeño peppers on a baking sheet lined with foil.
Broil the peppers for 5–7 minutes on each side, or until the skins are charred and blistered. Remove the peppers from the oven, transfer them to a bowl, and cover with plastic wrap. Let them steam for 10 minutes.
While the peppers are steaming, heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, or until softened and translucent. Stir in the minced garlic, ground cumin, coriander, oregano, and salt, and cook for 1–2 minutes until fragrant.
Peel the charred skins off the peppers (it’s okay if small bits remain). Remove the stems and seeds, then roughly chop the peppers. Add them to the pot.
Pour in the vegetable broth and canned diced tomatoes (including their juices). Stir to combine, then bring to a simmer.
Using an immersion blender, blend the chili partially to create a slightly creamy consistency while still leaving some texture. Alternatively, transfer half the mixture to a blender, blend until smooth, and return it to the pot.
Add the white beans and frozen corn to the pot, and stir to combine. Simmer for another 15–20 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning with additional salt, if needed. Stir in the chopped cilantro and lime juice just before serving.
Serve the chili hot, topped with optional garnishes like sliced avocado, sour cream, or shredded cheddar cheese. Enjoy with tortilla chips or warm cornbread on the side, if desired!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 69.7 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1106 mg | 85% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 7052 mg | 150% | |
*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.
