Vegetarian Green Chili Recipe for a Flavorful Meal

If you’re craving a hearty, comforting dish that’s packed with vibrant flavors and wholesome ingredients, this vegetarian green chili recipe is exactly what you need. It’s a perfect blend of fresh green chilies, beans, and vegetables simmered to perfection with aromatic spices that bring warmth and depth to every bite.

Whether you’re cooking for a cozy family dinner or prepping a meal to impress friends, this chili offers a delicious, nutritious alternative to traditional meat-based recipes.

This recipe is incredibly versatile and easy to customize to your spice preference. Plus, it’s rich in fiber, protein, and antioxidants, making it a nourishing choice for anyone looking to add more plant-based meals to their diet.

Best of all? It’s simple to prepare with common pantry staples and fresh produce, ideal for busy weeknights or meal prepping.

Dive into this flavorful vegetarian green chili and enjoy a bowl full of comfort and health!

Why You’ll Love This Recipe

This vegetarian green chili is a vibrant, flavor-packed dish that’s both satisfying and nutritious. Here’s why it stands out:

• Wholesome and Nutritious: Loaded with beans, vegetables, and fresh chilies, it’s a great source of fiber, protein, and vitamins.
• Customizable Heat: Adjust the spice level by choosing milder or hotter green chilies to suit your taste buds.
• Easy to Make: With simple ingredients and straightforward steps, it’s perfect for beginners and busy cooks alike.
• Meal Prep Friendly: This chili stores well and tastes even better the next day, making it ideal for leftovers.
• Meat-Free Comfort: Enjoy the warmth and heartiness of chili without any meat — great for vegetarians and anyone wanting a lighter meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4-5 medium poblano or Anaheim green chilies, roasted, peeled, and chopped
• 1 medium green bell pepper, diced
• 2 medium tomatoes, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) white kidney beans (cannellini), drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: diced avocado, shredded cheese, sour cream or vegan alternatives, tortilla chips

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Can opener
• Measuring spoons and cups
• Blender or immersion blender (optional, for creamier chili)

Instructions

1. Roast the green chilies: Place the green chilies under a broiler or on an open flame, turning occasionally until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off the skins, remove seeds if desired for less heat, and chop finely.
2. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add vegetables and spices: Stir in the chopped roasted green chilies, bell pepper, and tomatoes. Cook for about 5 minutes until the vegetables soften. Add the cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables in the spices.
4. Combine beans and broth: Add the black beans, white kidney beans, and corn kernels to the pot. Pour in the vegetable broth and stir to combine. Bring the chili to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
5. Adjust thickness and flavor: If you prefer a thicker chili, use an immersion blender to puree a portion of the chili directly in the pot, or transfer about 1 cup to a blender and puree, then return to the pot. Add lime juice and adjust salt and pepper to taste.
6. Serve and garnish: Ladle the chili into bowls and garnish with freshly chopped cilantro. Add optional toppings like diced avocado, shredded cheese, sour cream, or crunchy tortilla chips for extra texture and flavor.

Tips & Variations

For milder chili, use fewer green chilies or remove all seeds. To boost protein, add cooked quinoa or textured vegetable protein (TVP).

For a smoky flavor, try adding a chipotle pepper in adobo sauce instead of smoked paprika.

• Make it vegan: Use vegan cheese and sour cream alternatives or skip toppings altogether.
• Spice it up: Add jalapeños or serrano peppers if you want more heat.
• Use fresh beans: Soak and cook dried beans for an even fresher taste and better texture.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for an easy hands-off meal.
• Serve with grains: Pair with cooked rice, quinoa, or warm tortillas to round out the meal.

Nutrition Facts

Serving Suggestions

This vegetarian green chili is wonderfully versatile and pairs well with many sides and toppings:

• Serve over steamed brown rice, quinoa, or your favorite grain for a filling meal.
• Top with fresh avocado slices or guacamole for creaminess.
• Sprinkle with shredded cheese or vegan cheese alternatives for richness.
• Add a dollop of sour cream or a vegan sour cream substitute to mellow the heat.
• Accompany with warm corn or flour tortillas for scooping up every bit.
• Serve alongside a crisp green salad or simple roasted vegetables for a balanced plate.

For more comforting vegetarian dishes, check out Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal and Vegetarian Tex Mex Recipes for Easy Weeknight Dinners. If you want to try a delicious vegetarian dessert afterward, don’t miss the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegetarian green chili recipe is a delightful way to enjoy a healthy, plant-based meal without sacrificing flavor or comfort. It combines the earthiness of beans, the unique kick of roasted green chilies, and the freshness of herbs and lime, creating a dish that’s both nourishing and satisfying.

Whether you’re a vegetarian, vegan, or simply want to add more meatless meals to your menu, this chili is an excellent choice that’s easy to prepare and adaptable to your personal taste.

Its versatility means you can serve it as a standalone meal or complement it with your favorite sides and toppings, making it perfect for any occasion. Plus, with its rich nutritional profile, you’re fueling your body with fiber, protein, and antioxidants in every spoonful.

Give this recipe a try and experience the warmth and comfort of a classic chili, reinvented with wholesome vegetarian ingredients!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Green Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian green chili packed with fresh vegetables and spices. Perfect for a cozy meal that\u2019s both nutritious and satisfying.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “2 poblano peppers, seeded and chopped”, “2 jalape\u00f1o peppers, seeded and chopped”, “3 cups diced tomatillos”, “1 can (15 oz) white beans, drained and rinsed”, “2 cups vegetable broth”, “1 teaspoon ground cumin”, “1 teaspoon dried oregano”, “Salt and pepper to taste”, “1/4 cup chopped fresh cilantro”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in poblano and jalape\u00f1o peppers; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tomatillos, white beans, vegetable broth, cumin, and oregano.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh cilantro before serving.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “10g”, “fatContent”: “7g”, “carbohydrateContent”: “30g”}}