Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegan Chili Verde Recipe
Vegan Chili Verde features earthy poblano peppers, fruity tomatillos, and Tuscan kale providing lots of color and taste through plant-based ingredient combinations. This innovative recipe showcases how vegetables can create complex chili flavors while maintaining verde characteristics and authentic preparation methods. The colorful ingredients create appealing visual presentations.
Earthy poblano peppers, fruity tomatillos, and Tuscan kale provide lots of color and taste in this vegan chili verde recipe, which is sure to be a standout on your table. Garnish with fresh cilantro, lime wedges, sour cream, or hot sauce, if desired.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients
4 fresh tomatillos, husks removed and halved
4 cloves garlic
2 poblano peppers, tops, seeds, and membranes removed
3 tablespoons extra-virgin olive oil
1 medium white onion, diced
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
4 cups low-sodium vegetable broth, divided
1 (15 ounce) can low-sodium great Northern beans, rinsed and drained
1 (15 ounce) can low-sodium pinto beans, rinsed and drained
1 ½ cups chopped Tuscan kale
1 cup fresh corn kernels
¾ cup bulgur wheat
¾ teaspoon kosher salt
Directions
Set an oven rack 4 to 6 inches from the heat source and preheat the oven’s broiler.
Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
Simmer chili gently until bulgur is tender, 15 to 20 minutes.
Cook’s Note:
Frozen corn may be substituted for fresh, and buckwheat can be used in place of bulgur wheat, if preferred.
Nutrition Facts (per serving)
| 315 | Calories |
| 9g | Fat |
| 50g | Carbs |
| 13g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 315 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Sodium 716mg | 31% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 12g | 44% |
| Total Sugars 4g | |
| Protein 13g | 25% |
| Vitamin C 38mg | 42% |
| Calcium 123mg | 9% |
| Iron 4mg | 22% |
| Potassium 688mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
