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Vegetarian Green Chili
5 from 27 votes

Vegetarian Green Chili

Vegetarian Green Chili features roasted tomatillos and poblano peppers blended into a flavorful base enriched by sautéed onions, jalapeño, and spices. The chili is simmered with green chiles, black beans, and corn, creating a hearty stew with smoky and mildly spicy notes. Toppings like cheddar, avocado, and fresh cilantro add creaminess and brightness to the dish.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 384 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.
  3. 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.
  4. Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.
  5. 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.
  6. Add chopped cilantro and lime juice and simmer for an additional 5 minutes.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 384

% 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.