Vegetarian Green Chili
User Reviews
5.0
27 reviews
Excellent
Vegetarian Green Chili
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This vegetarian green chili is made with fresh tomatillos, poblano peppers, green chiles, black beans and corn. It's hearty, comforting, has a ton of flavor and cooks up in just 30 minutes.
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Ingredients
- 1 pound tomatillos husks removed, rinsed and halved
- 2 poblano peppers deseeded and quartered
- 4 large cloves garlic
- 3 Tablespoons olive oil divided
- 4 cups vegetable broth divided
- 1 large yellow onion chopped
- 1 Jalapeno pepper seeded and chopped
- 1 teaspoon smoked paprika
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 8 oz can mild Hatch green chiles
- 1 15 oz can black beans drained and rinsed
- 1 cup frozen corn no need to thaw
- Juice from ½ lime
- ¼ cup chopped cilantro
- fresh cilantro leaves for garnish
- Lime wedges for garnish
- cheddar cheese for topping
- avocado for topping
- Heated flour tortilla or tortilla chips for dipping
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Instructions
- Add tomatillos, poblano peppers and garlic to a baking pan. Drizzle with 1 Tablespoon and sprinkle with salt and pepper. Broil for about 10 minutes, turning halfway. Keep an eye on the garlic! You might have to pull it a few minutes early to prevent it from burning. Pull from oven and let cool for a few minutes.
- Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.
- While peppers are roasting heat 2 Tablespoons oil in a large pot or Dutch oven over medium heat. Add chopped onion and jalapeno and saute until soft and fragrant, about 5-6 minutes.
- Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.
- Add canned green chiles, renaming broth, tomatillo sauce, beans and corn and bring to a boil. Lower to a simmer and cook about 15 more minutes.
- Add chopped cilantro and lime juice and simmer for an additional 5 minutes.
- Serve and top with lime wedge, cilantro, cheddar cheese, avocado and a warm tortilla or tortilla chips.
Notes
- Storage: Let the chili cool slightly before transferring it to an airtight container. It will stay fresh in the fridge for about 5 days. For longer storage, freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on the stovetop or in the microwave.
Nutrition Information
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Serving
1/4 recipe
Calories
384kcal
(19%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
899mg
(37%)
Potassium
720mg
(21%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 384kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 899mg | 37% |
| Potassium | 720mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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