Vegan Chili Verde

Bold, zesty, and completely plant-based, this Vegan Chili Verde is a game-changer for anyone craving a comforting bowl of flavorful goodness. Featuring roasted tomatillos, poblano, and jalapeño peppers blended into a smoky, tangy sauce, this dish is further enriched with hearty white and pinto beans for satisfying texture and protein. Infused with aromatic cumin, oregano, and freshly sautéed garlic and onions, this chili packs layers of vibrant, savory flavors in every bite. Quick to prepare in just over an hour, it's perfect for weeknight dinners or meal prep. Serve it hot, topped with creamy avocado and a squeeze of lime, to take this dish to the next level. Naturally gluten-free, dairy-free, and vegan, this Chili Verde is as healthy as it is delicious!

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 10 medium Tomatillos
• 2 large Poblano peppers
• 1 large Jalapeño pepper
• 1 medium Onion
• 3 Garlic cloves
• 1 cup Cilantro
• 3 cups Vegetable broth
• 15 oz can Canned white beans
• 15 oz can Canned pinto beans
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 Avocado
• 1 Lime

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Peel and wash the tomatillos. Place them on a baking sheet along with the poblano peppers and the jalapeño. Roast in the oven for 15 minutes until they are slightly charred.

Step 3

Meanwhile, finely chop the onion and garlic.

Step 4

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Step 5

Once roasted, remove the skins and seeds from the poblano and jalapeño peppers for a milder flavor, otherwise keep the seeds for more heat.

Step 6

In a blender, combine the roasted tomatillos, poblanos, jalapeño, and cilantro. Blend until smooth.

Step 7

Add the tomatillo mixture to the pot with the onions and garlic. Stir in the vegetable broth, white beans, and pinto beans.

Step 8

Season with cumin, oregano, salt, and black pepper. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.

Step 9

Dice the avocado and cut the lime into wedges.

Step 10

Serve the chili verde piping hot, garnished with fresh avocado and a squeeze of lime juice for extra flavor.

Nutrition Facts

Serving size	(2560.7g)

Amount per serving	% Daily Value*
Calories	2056.3

Total Fat 62.6g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 6546.5mg	0%
Total Carbohydrate 314.6g	0%
Dietary Fiber 85.6g	0%
Total Sugars 45.9g
Protein 90.8g	0%

Vitamin D 0IU	0%
Calcium 751.0mg	0%
Iron 26.7mg	0%
Potassium 7553.4mg	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: 25.8%

Protein: 16.6%

Carbs: 57.6%