There’s something truly special about the aroma of simmering green chiles, onions, and garlic filling your kitchen on a cool day. Colorado green chili is a dish that embodies Southwestern comfort food at its finest — rich, spicy, and deeply savory.
Traditionally made with pork, this vegetarian adaptation captures all the soul and flavor of the original, but puts plants front and center. Whether you’re a Colorado native longing for a taste of home or just someone who loves bold flavors, this recipe delivers a hearty, smoky stew packed with green chiles, potatoes, and beans.
This vegetarian Colorado green chili is not only easy to make but also highly versatile. Serve it as a warming main dish, a zesty soup, or a topping for burritos and nachos.
It’s naturally gluten-free, can be made vegan, and is perfect for meal prep and freezing. Let’s dive into the heart of the Rocky Mountains and bring a bowl of comforting green goodness to your table!
Why You’ll Love This Recipe
- Bold, Authentic Flavor: Roasted green chiles, cumin, and garlic create a deeply savory, mildly spicy base that’s 100% satisfying — you won’t miss the meat!
- Hearty & Wholesome: Potatoes, beans, and corn make this chili filling enough to stand alone, while remaining light and nourishing.
- Customizable Heat: Use mild or hot chiles to suit your spice preference, or add a splash of hot sauce for an extra kick.
- Meal Prep Friendly: This chili tastes even better the next day and freezes beautifully for busy weeknights.
- Perfect for Gatherings: It’s a crowd-pleaser for game days, potlucks, or cozy family dinners — just set out your favorite toppings and dig in.
- Vegetarian & Easily Vegan: Made entirely from plants, and vegan if you use vegetable broth and skip the dairy-based toppings.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Roasted Hatch or Anaheim green chiles | 2 cups, peeled, seeded, chopped | Freshly roasted or canned/frozen |
| Yukon Gold potatoes | 2 medium, diced | Or Russet potatoes |
| Yellow onion | 1 large, diced | |
| Garlic | 4 cloves, minced | |
| Tomatillos | 4 medium, husked and chopped | Or 1 cup canned tomatillos |
| Canned diced tomatoes | 1 cup | Fire-roasted preferred |
| Vegetable broth | 4 cups | Low sodium if desired |
| Cannellini or Great Northern beans | 1 (15 oz) can, drained and rinsed | White beans work best |
| Corn kernels | 1 cup | Fresh, frozen, or canned |
| Ground cumin | 2 teaspoons | |
| Ground coriander | 1 teaspoon | |
| Oregano | 1 teaspoon | Mexican oregano preferred |
| Salt | 1 ½ teaspoons, or to taste | |
| Black pepper | ½ teaspoon | |
| Olive oil | 2 tablespoons | Or avocado oil |
| Fresh cilantro | ¼ cup, chopped | For garnish (optional) |
| Lime wedges | For serving | Optional |
Equipment
- Large Dutch oven or soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Blender or immersion blender (optional, for thicker chili)
- Serving bowls
Instructions
- Roast the green chiles (if using fresh): Place whole green chiles under the broiler or over a gas flame, turning occasionally, until the skins are blackened and blistered (about 8-10 minutes). Transfer to a bowl, cover, and let steam for 10 minutes. Peel, seed, and chop the chiles.
- Prepare your vegetables: Dice the potatoes, onion, tomatillos, and garlic. Drain and rinse your beans if using canned.
- Sauté the aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Build the base: Add the diced potatoes, tomatillos, and a generous pinch of salt. Stir and cook for another 5 minutes. Add cumin, coriander, and oregano, stirring to coat the vegetables in the spices.
- Add the chiles and tomatoes: Stir in the chopped green chiles and the diced tomatoes (with juices). Let everything cook together for 2-3 minutes to deepen the flavors.
- Simmer the chili: Pour in the vegetable broth, scraping any browned bits from the bottom of the pot. Add the beans and corn. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, until the potatoes are fork-tender and flavors have melded.
- Adjust consistency (optional): For a thicker chili, use an immersion blender to blend 1-2 cups of the chili directly in the pot, or transfer a portion to a blender, then return it to the pot.
- Season and finish: Taste and adjust salt, pepper, and spices as needed. Stir in fresh cilantro, and squeeze in a little lime juice for brightness, if desired.
- Serve: Ladle chili into bowls and garnish with extra cilantro and lime wedges. Add your favorite toppings!
Tips & Variations
- Chiles: Authentic Colorado green chili often uses Hatch chiles, but Anaheim or poblano chiles work well. For a milder chili, remove all seeds and use mild varieties; for more heat, add jalapeños or hot Hatch chiles.
- Beans: Cannellini, Great Northern, or navy beans add creaminess, but pinto or black beans are delicious too.
- Make it vegan: The recipe is vegan as written if you skip any dairy garnishes.
- For smoky depth: Add a dash of smoked paprika or a chipotle pepper in adobo.
- Thickening: If you prefer a stew-like texture, blend a portion of the chili or mash some of the beans and potatoes with a potato masher.
- Freezer-friendly: Cool completely and freeze in airtight containers for up to 3 months.
-
“For an extra flavor boost, consider using homemade chili powder. Try making your own with this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a custom touch!”
Nutrition Facts
| Nutrient | Per Serving (1 of 6) |
|---|---|
| Calories | 210 |
| Fat | 5g |
| Saturated Fat | 0.7g |
| Carbohydrates | 37g |
| Fiber | 8g |
| Sugar | 6g |
| Protein | 7g |
| Sodium | 580mg |
| Vitamin C | 50% DV |
| Iron | 16% DV |
Nutrition will vary depending on specific ingredients and toppings used.
Serving Suggestions
- Classic Bowl: Serve hot, garnished with fresh cilantro, chopped green onions, and lime wedges.
- With Toppings: Add diced avocado, shredded vegan cheese, a dollop of plant-based sour cream, or sliced radishes for extra flavor and crunch.
- As a Smothering Sauce: Pour over burritos, enchiladas, or baked potatoes for a true Colorado-style “smothered” meal.
- With Bread: Pair with warm tortillas, soft gluten-free vegan bread, or crusty rolls for dunking.
- On Nachos: Spoon atop tortilla chips and bake with vegan cheese for green chili nachos.
- For Breakfast: Top with a fried or poached egg (if not vegan) or scrambled tofu for a hearty brunch.
-
“Green chili is also fantastic as a meal prep option — just reheat and enjoy all week long!”
Conclusion
Colorado green chili is more than just a meal — it’s a celebration of the flavors of the Southwest and a testament to how deeply satisfying plant-based cooking can be. This vegetarian version channels the heat and heartiness of the original, with every bite delivering a vibrant mix of smoky green chiles, creamy potatoes, and savory beans.
Whether you’re serving it at a gathering, prepping lunches for the week, or cozying up for a night in, this chili is bound to become a new favorite in your kitchen.
If you loved this recipe, you’ll enjoy exploring other bold and nourishing vegetarian dishes. Check out A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration, or warm up with a bowl of 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.
For a global twist, discover Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. Happy cooking and enjoy your taste of Colorado comfort!
📖 Recipe Card: Colorado Green Chili (Vegetarian)
Description: A flavorful vegetarian version of classic Colorado green chili, packed with roasted green chiles, potatoes, and spices. Perfect for a cozy meal or as a topping for burritos and enchiladas.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups roasted Hatch or Anaheim green chiles, peeled and chopped
- 2 medium russet potatoes, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add chopped green chiles, potatoes, diced tomatoes, cumin, and oregano.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25-30 minutes, until potatoes are tender.
- Season with salt, pepper, and lime juice.
- Stir in cilantro before serving if desired.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 5 g | Carbs: 31 g
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