Chili Verde Recipe Vegan: Easy & Delicious Plant-Based Meal

If you’re craving a hearty, flavorful, and comforting dish that fits perfectly into a vegan lifestyle, this vegan chili verde recipe is just what you need. Traditionally, chili verde is a savory Mexican stew made with tender pork and tangy tomatillos, but this plant-based twist packs all the same bold flavors without any animal products.

It’s vibrant, tangy, and slightly spicy, offering a perfect balance of zesty tomatillos, smoky chipotle, and fresh herbs. Whether you’re a seasoned vegan or just looking for a delicious meatless meal, this chili verde is sure to become a staple in your kitchen.

Beyond its deliciousness, this recipe is incredibly easy to prepare, making it an excellent option for busy weeknights or weekend meal prep. Plus, it’s versatile enough to be served on its own or as a complement to a variety of side dishes.

Get ready to enjoy a bowl of rich, green goodness that’s both nourishing and satisfying!

Why You’ll Love This Recipe

Vegan chili verde is a fantastic way to enjoy the classic flavors of Mexican cuisine without compromising your dietary preferences. This recipe uses wholesome ingredients like tomatillos, green chilies, and hearty vegetables, creating a rich and tangy sauce that’s bursting with flavor.

It’s also:

• Nutritious: Loaded with fiber, vitamins, and antioxidants from fresh vegetables and legumes.
• Easy to make: Simple steps with common pantry ingredients, perfect for any skill level.
• Customizable: Adjust the spice level or swap veggies to suit your taste.
• Meal prep-friendly: Keeps well in the fridge or freezer for quick meals later.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6-8 tomatillos, husked and rinsed
• 2-3 jalapeños, seeded for less heat or kept for extra spice
• 1 poblano pepper, roasted, peeled, and chopped
• 1 medium zucchini, diced
• 1 cup green beans, chopped into 1-inch pieces
• 1 15-ounce can white beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: 1 chipotle pepper in adobo sauce for smoky heat

Equipment

• Large skillet or sauté pan
• Medium pot or Dutch oven
• Blender or food processor
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups

Instructions

1. Prepare the peppers and tomatillos: Start by roasting the poblano pepper over an open flame or under a broiler until the skin is charred. Place it in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skin, remove seeds, and chop.
2. Cook the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Blend the sauce base: In a blender or food processor, combine the tomatillos, jalapeños, and if using, the chipotle pepper. Blend until smooth.
4. Add the sauce to the pot: Pour the blended green sauce into the pot with the onions and garlic. Stir well and cook for 5 minutes to allow the flavors to meld.
5. Add the vegetables and spices: Mix in the roasted poblano, zucchini, green beans, cumin, oregano, salt, and pepper. Stir to combine everything evenly.
6. Pour in the broth: Add vegetable broth and bring the mixture to a gentle simmer. Cover and let cook for 20-25 minutes, or until the vegetables are tender.
7. Stir in the beans and lime juice: Add the rinsed white beans and lime juice, stirring to combine. Cook for an additional 5 minutes to heat through.
8. Taste and adjust seasoning: Check for salt, pepper, or spice level and adjust accordingly.
9. Serve garnished with fresh cilantro: Ladle the chili verde into bowls and sprinkle with chopped cilantro. Enjoy hot!

Tips & Variations

For a smoky depth, roasting the tomatillos along with the poblano pepper adds incredible flavor.

You can easily customize this chili verde to suit your palate:

• Make it spicier: Leave the seeds in your jalapeños or add extra chipotle peppers.
• Use different beans: Pinto or black beans work wonderfully in place of white beans.
• Add texture: Stir in some cooked quinoa or bulgur for a heartier stew.
• Swap vegetables: Try adding corn, diced carrots, or bell peppers for variety.
• Make it creamier: Stir in some coconut milk or cashew cream for a richer sauce.

Nutrition Facts

Serving Suggestions

This vegan chili verde is incredibly versatile. Serve it over warm corn tortillas or brown rice for a filling meal.

It also pairs beautifully with a side of guacamole or fresh salsa for added brightness. For a lighter option, enjoy it with a crisp green salad or steamed vegetables.

Looking for some extra inspiration? Check out our Thelma Sanders Squash Recipe for a delicious vegetable side, or pair your meal with some homemade Pickled Cherry Pepper for a spicy kick.

For dessert, you can’t go wrong with a refreshing Peanut Butter Gelato Recipe to cool down your palate.

Conclusion

This vegan chili verde recipe is a wonderful way to enjoy a traditional Mexican favorite with a plant-based twist. Its vibrant, tangy flavors and hearty texture make it a comforting dish that’s perfect for any time of year.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and satisfy.

Not only is it delicious and nutritious, but it’s also easy to prepare and customize. With just a handful of wholesome ingredients and simple steps, you can create a warming meal that’s full of flavor and free from animal products.

Give this recipe a try, and discover how delicious vegan cooking can be!

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