Vegetarian Green Chili
User Reviews
5
Vegetarian Green Chili
Description
This Vegetarian Green Chili starts by roasting tomatillos, poblano peppers, and garlic, which are then blended with vegetable broth to form a smooth sauce. Aromatics like onion and jalapeño are sautéed with smoked paprika, cumin, oregano, and chili powder to build layered flavors. The blended tomatillo sauce, canned green chiles, black beans, and corn combine in a pot and simmer, developing a balanced mixture of smoky, tangy, and mild heat.
The stew-like chili offers a chunky texture from beans and corn, with depth from the roasted vegetables and spices. Brightness is added by fresh cilantro and lime juice near the end of cooking. The recipe suggests serving the chili garnished with lime wedges, cheddar cheese, avocado slices, and fresh cilantro. Warm flour tortillas or tortilla chips make fitting accompaniments for dipping and eating.
After cooking, the chili keeps well in the refrigerator for about five days and can be frozen up to three months. Thawing overnight in the fridge before reheating preserves its texture and flavor. The slow simmer allows flavors to meld fully, and the use of roasted ingredients gives the chili a smoky depth beyond a simple vegetable stew.
Ingredients
- 1 pound tomatillos husks removed, rinsed and halved
- 2 poblano pepper deseeded and quartered
- 4 large garlic cloves
- 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 green chile mild, canned, Hatch variety
- 1 oz black beans drained and rinsed, canned
- 1 cup corn no need to thaw, frozen
- lime juice from half lime
- ¼ cup cilantro chopped
- cilantro for garnish, fresh leaves
- lime for garnish, wedges
- cheddar cheese for topping
- avocado for topping
- flour tortilla for dipping, heated, or use tortilla chips
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
- Allow the chili to cool before storing; refrigerate in an airtight container up to 5 days or freeze for up to 3 months.
- Thaw frozen chili overnight in the refrigerator for best texture before reheating.
- Watch the garlic carefully during roasting to avoid burning; remove early if necessary.
- Serve garnished with cheddar cheese, avocado, cilantro, and lime wedges along with warm tortillas or tortilla chips.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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