Vegetarian Chili Verde

Brighten up your dinner table with this hearty and flavor-packed Vegetarian Chili Verde, a plant-based twist on the classic Mexican-inspired dish. This recipe is loaded with vibrant green vegetables like tomatillos, jalapeños, and poblano peppers, giving it a zesty, tangy kick that's perfectly balanced by warming spices like cumin and coriander. Protein-rich cannellini beans and sweet bursts of corn round out this comforting, nutrient-dense stew, while a splash of lime juice and fresh cilantro add a refreshing finish. Ready in just an hour, this one-pot wonder is a crowd-pleaser that's perfect for meal prep or a cozy weeknight meal. Serve it with a side of warm tortillas or over rice for a wholesome, satisfying feast.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 2 seeded and chopped jalapeño peppers
• 2 seeded and chopped poblano peppers
• 1 chopped green bell pepper
• 1 pound, husked and chopped tomatillos
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 15 oz can, drained and rinsed cannellini beans
• 3 cups vegetable broth
• 1 medium, diced zucchini
• 1 cup corn kernels
• 2 tablespoons lime juice
• 0.5 cup, chopped fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil over medium heat in a large pot.

Step 2

Add the diced onion and cook for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic, jalapeños, poblano peppers, and green bell pepper. Cook for another 5 minutes until the peppers are slightly softened.

Step 4

Add the chopped tomatillos to the pot, stirring frequently, and cook for about 7 minutes.

Step 5

Mix in the cumin and ground coriander, then add the cannellini beans.

Step 6

Pour in the vegetable broth, stirring to combine all ingredients.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Step 8

Add the diced zucchini and corn kernels to the pot, simmer for another 10 minutes until the zucchini is tender.

Step 9

Stir in the lime juice and fresh cilantro, seasoning with salt and black pepper to taste.

Step 10

Remove from heat and allow the chili verde to cool slightly before serving.

Step 11

Garnish with additional cilantro if desired, and enjoy!

Nutrition Facts

Serving size	(2678.0g)

Amount per serving	% Daily Value*
Calories	1314.1

Total Fat 42.4g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 6378.2mg	0%
Total Carbohydrate 217.3g	0%
Dietary Fiber 45.8g	0%
Total Sugars 79.7g
Protein 43.9g	0%

Vitamin D 0IU	0%
Calcium 446.5mg	0%
Iron 19.7mg	0%
Potassium 6137.9mg	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: 26.8%

Protein: 12.3%

Carbs: 60.9%