Best Vegetarian Chili Verde Recipes

THE BEST VEGETARIAN CHILI EVER

Steps:

• Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
• Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
• Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

VEGAN CHILI VERDE

Steps:

• 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.

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

EASY CHILE VERDE

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
• Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
• Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.

VEGETARIAN CHILI VERDE

Steps:

• Easy: throw everything except the quinoa into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
• Add quinoa and let it cook for another hour.
• Feel free to garnish it with fresh cilantro, lime juice, crushed tortilla chips, Tofutti sour cream, etc.

SPICY CHILI VERDE WITH WHITE BEANS & OPTIONAL CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Remove papery husks from the tomatillos and rinse off any dirt. Place tomatillos and jalapeno peppers on a rimmed baking sheet. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife - though I've never done this. Which is probably one of many reasons why I need to clean my oven.
• Bake, turning tomatillos and peppers over once about 15 minutes in, until they're soft and blackened in spots, about 25 minutes. Remove from oven and allow to cool.
• While the tomatillos and the peppers are roasting, assemble the base of the soup. To a large saucepan or medium soup pot over medium heat, add the olive oil. When heated, add the onion and oregano. Saute until soft and fragrant but not browned. Add garlic, coriander, salt, and pepper and cook, stirring, for one more minute. Add the flour and cook, stirring constantly, for three minutes. Slowly pour in the vegetable broth, stirring while you pour.
• Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
• Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one pepper, or even half of one pepper. Jalapenos can vary greatly in heat, so I've learned tasting and then adding cautiously is the way to go. Add the tomatillos and juices from the pan to the soup as well.
• Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup. Return to medium-low heat. Add the beans and the can of diced green chilies and stir to combine. Taste and add additional salt and pepper if desired.
• If adding chicken to half, set a medium saucepan over medium-low heat and transfer about 3 cups of the chili to the pan. Add cooked shredded chicken and stir. Bring to a simmer then serve. If adding chicken to all, add it to the main pot now.
• Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
• Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
• Leftovers keep refrigerated in an airtight container for 2-3 days.