Vegan Chili Rellenos Recipe Easy and Delicious Ideas

Chili rellenos is a beloved Mexican dish traditionally made with poblano peppers stuffed with cheese, battered, and fried to golden perfection. But what if you want to enjoy all the rich flavors and textures while keeping it 100% vegan?

Enter our Vegan Chili Rellenos Recipe — a plant-based twist that’s hearty, flavorful, and irresistibly satisfying. This recipe uses a savory mixture of seasoned vegetables and vegan cheese alternatives to create the perfect filling.

Plus, the light and crispy batter, made without eggs or dairy, ensures each bite is crispy on the outside and tender inside.

Whether you’re vegan, vegetarian, or just curious about healthier, cruelty-free options, this recipe brings the best of Mexican comfort food to your table without compromising on taste. It’s perfect for family dinners, festive gatherings, or whenever you want to impress with a colorful, vibrant dish.

Join me as we dive into this delicious vegan comfort food classic that’s sure to become a fast favorite in your recipe collection!

Why You’ll Love This Recipe

This vegan chili rellenos recipe is a game-changer for anyone craving Mexican flavors without the animal products. It’s:

• Rich in flavor thanks to smoky roasted poblanos and a zesty vegetable filling.
• Healthy yet indulgent — packed with wholesome ingredients but still crispy and decadent.
• Allergy-friendly as it’s free from eggs and dairy, perfect for those with dietary restrictions.
• Versatile — you can swap fillings and spices to suit your tastes.
• Perfect for meal prep — make a batch, refrigerate, and reheat for a quick, satisfying meal.

If you love recipes like this, be sure to check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for more inspiration!

Ingredients

• 6 large poblano peppers (roasted, peeled, and seeded)
• 1 cup cooked black beans (rinsed and drained)
• 1 cup cooked quinoa or rice
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup corn kernels (fresh or frozen)
• 1 cup vegan cheese (shredded, such as cashew cheese or store-bought vegan mozzarella)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 cup chickpea flour (for batter)
• 1 cup water (for batter)
• 1/2 tsp turmeric (optional, for color in batter)
• Vegetable oil (for frying)
• Fresh cilantro (for garnish)
• Lime wedges (to serve)

Equipment

• Large baking sheet or grill (for roasting peppers)
• Large skillet or frying pan
• Medium mixing bowl
• Whisk
• Sharp knife
• Spoon or small spatula (for stuffing peppers)
• Paper towels (for draining fried peppers)
• Serving platter

Instructions

1. Roast the poblanos: Place the poblano peppers directly on a gas burner or under a broiler. Turn occasionally until the skin is charred and blistered all over, about 8-10 minutes. Transfer to a bowl and cover with plastic wrap or a clean towel to steam for 15 minutes. This makes peeling easier.
2. Peel and prepare peppers: Once cool, peel off the charred skin, being careful not to tear the peppers. Slice a vertical slit on one side and gently remove seeds and membranes. Set aside on a plate.
3. Make the filling: Heat a splash of oil in a skillet over medium heat. Add the chopped onion and garlic; sauté until translucent and fragrant, about 5 minutes. Stir in the corn, black beans, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3-4 minutes, stirring frequently.
4. Assemble the peppers: Spoon the filling evenly into each poblano pepper. Add a generous sprinkle of vegan cheese inside each as well. Carefully close the peppers, pressing gently to keep the filling inside.
5. Prepare the batter: In a medium bowl, whisk together chickpea flour, water, turmeric, and a pinch of salt until smooth and slightly thickened. It should have a pancake batter consistency. Let it rest for 5 minutes.
6. Fry the peppers: Heat about 1 inch of vegetable oil in a large skillet over medium heat until shimmering. Dip each stuffed pepper into the batter, coating fully. Carefully place peppers in the hot oil. Fry for 3-4 minutes on each side or until golden and crisp. Work in batches to avoid crowding.
7. Drain and serve: Remove peppers with a slotted spoon and drain on paper towels. Garnish with fresh cilantro and serve with lime wedges on the side.

Tips & Variations

For best results, use fresh poblano peppers and roast them yourself. Pre-roasted or canned peppers won’t have the same smoky depth.

You can customize the filling in many ways:

• Substitute black beans with pinto beans or lentils for different textures.
• Add sautéed mushrooms or diced zucchini for extra veggies.
• Use nutritional yeast in the filling for a cheesy flavor boost without vegan cheese.
• Try baking the stuffed peppers instead of frying for a lighter dish — bake at 375°F (190°C) for 20-25 minutes.

For a richer batter, you can add a tablespoon of cornstarch to the chickpea flour mix. Also, experiment with spices like smoked chipotle powder or fresh herbs like oregano for varied flavor profiles.

Nutrition Facts

These estimates are based on typical ingredient brands and cooking methods. Using less oil or baking instead of frying can reduce fat and calories.

Serving Suggestions

Serve your vegan chili rellenos with a variety of sides to create a colorful and balanced meal:

• Mexican rice or cilantro lime quinoa add a fresh and zesty base.
• Guacamole and fresh salsa for creamy and tangy contrasts.
• Refried beans or black bean salad to boost protein and fiber.
• A crisp green salad with a simple vinaigrette balances the richness of the fried peppers.

For a full fiesta experience, pair these with some Vegetarian Tex Mex Recipes for Easy Weeknight Dinners like vegan tacos or enchiladas!

Conclusion

This vegan chili rellenos recipe offers a delicious bridge between tradition and plant-based innovation. It’s a wonderful way to enjoy classic Mexican flavors with a health-conscious, cruelty-free twist.

The smoky roasted poblanos paired with a hearty, spiced vegetable filling and a crisp chickpea flour batter make for an irresistible meal that’s both comforting and nourishing.

Whether you’re cooking for family, friends, or just yourself, these chili rellenos bring warmth and satisfaction to the table. Plus, they’re flexible enough to adapt to your pantry and spice preferences.

Don’t forget to check out other flavorful plant-based dishes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegan Bread Machine Recipe for Soft, Delicious Loaves to round out your cooking repertoire.

Enjoy this tasty adventure into vegan Mexican cuisine!

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