Vegan Chili Relleno

Indulge in the bold flavors of this Vegan Chili Relleno, a plant-based twist on the classic Mexican dish that's both satisfying and nutritious. Smoky, oven-roasted poblano peppers are stuffed with a hearty filling of quinoa, black beans, and sweet corn, seasoned with fragrant cumin and chili powder. A touch of lime juice and fresh cilantro brightens the dish, while melted vegan cheese adds irresistible creaminess. Nestled in a robust tomato sauce and baked to perfection, this meat-free masterpiece is perfect for a comforting dinner or a crowd-pleasing centerpiece at your next gathering. With simple pantry staples and under 1.5 hours from start to finish, this recipe is as practical as it is delicious—making it a must-try for vegans and omnivores alike!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large poblano peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium onion
• 3 large garlic cloves
• 1 15 oz can black beans
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 cup cilantro
• 1 cup vegan cheese
• 1 cup tomato sauce
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Wash the poblano peppers and place them on a baking sheet. Roast them in the oven for about 15 minutes, turning them occasionally until the skin is charred and blistered.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a lid or plastic wrap to let the peppers steam for about 10 minutes. This will make peeling easier.

Step 4

Rinse the quinoa under cold water in a fine mesh strainer. Bring the vegetable broth to a boil in a medium saucepan over medium heat. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 5

Chop the onion and mince the garlic. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 3-4 minutes until the onion is translucent and fragrant.

Step 6

Drain and rinse the black beans and add them to the skillet along with the cooked quinoa and corn kernels. Stir in the cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, then remove from heat.

Step 7

Chop the cilantro and add it to the mixture, along with the lime juice and half of the vegan cheese. Mix thoroughly.

Step 8

Carefully peel the skin off the roasted peppers, then make a slit down one side of each pepper. Remove the seeds and membrane.

Step 9

Stuff each pepper generously with the quinoa and bean mixture.

Step 10

Spread the tomato sauce over the bottom of a baking dish. Place the stuffed peppers on top of the sauce.

Step 11

Sprinkle the remaining vegan cheese over the stuffed peppers.

Step 12

Bake in the preheated oven at 350°F (175°C) for about 20 minutes until heated through and the cheese is melted.

Step 13

Garnish with additional cilantro and serve warm.

Nutrition Facts

Serving size	(2230.7g)

Amount per serving	% Daily Value*
Calories	1999.6

Total Fat 61.8g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 6357.9mg	0%
Total Carbohydrate 300.1g	0%
Dietary Fiber 49.8g	0%
Total Sugars 50.1g
Protein 70.1g	0%

Vitamin D 0IU	0%
Calcium 435.0mg	0%
Iron 18.8mg	0%
Potassium 2998.5mg	0%

*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.

Source of Calories

Fat: 27.3%

Protein: 13.8%

Carbs: 58.9%