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How to Make Vegan Chili Verde - A Step-by-Step Guide

For those looking for a hearty and delicious vegan dish, look no further than this Vegan Chili Verde recipe. This dish is bursting with flavor and packed with healthy, plant-based ingredients, making it a perfect choice for a satisfying and nourishing meal. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to become a new favorite.

The star of this dish is tomatillos, which lend a tangy and slightly sweet flavor t...

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Ingredients

  • 4 fresh tomatillos, husks removed and halved
  • 4 cloves garlic
  • 2 poblano peppers, tops, seeds, and membranes removed
  • 3 tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups low-sodium vegetable broth, divided
  • 1 (15 ounce) can low-sodium great Northern beans, rinsed and drained
  • 1 (15 ounce) can low-sodium pinto beans, rinsed and drained
  • 1 ½ cups chopped Tuscan kale
  • 1 cup fresh corn kernels
  • ¾ cup bulgur wheat
  • ¾ teaspoon kosher salt

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
  • Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
  • Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
  • Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
  • Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
  • Simmer chili gently until bulgur is tender, 15 to 20 minutes.

    • Nutrition

    315 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 716mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 12g
    • Total Sugars: 4g
    • Protein: 13g
    • Vitamin C: 38mg
    • Calcium: 123mg
    • Iron: 4mg
    • Potassium: 688mg

    Categories

    Vegan recipes
    Chili recipes
    Verde recipes
    Main recipes
    Soup recipes