Vegetarian Green Chili
This vegetarian green chili is made with fresh tomatillos, poblano peppers, green chiles, black beans and corn. It's hearty, comforting, has a ton of flavor and cooks up in just 30 minutes.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Keyword: vegetarian green chili
Servings: 4
- 1 pound tomatillos husks removed, rinsed and halved
- 2 poblano peppers deseeded and quartered
- 4 large cloves garlic
- 3 Tablespoons olive oil divided
- 4 cups vegetable broth divided
- 1 large yellow onion chopped
- 1 Jalapeño pepper seeded and chopped
- 1 teaspoon smoked paprika
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 8 oz can mild Hatch green chiles
- 1 15 oz can black beans drained and rinsed
- 1 cup frozen corn no need to thaw
- Juice from ½ lime
- ¼ cup chopped cilantro
- Fresh cilantro leaves for garnish
- Lime wedges for garnish
- Cheddar cheese for topping
- Avocado for topping
- Heated flour tortilla or tortilla chips for dipping
Add tomatillos, poblano peppers and garlic to a baking pan. Drizzle with 1 Tablespoon and sprinkle with salt and pepper. Broil for about 10 minutes, turning halfway. Keep an eye on the garlic! You might have to pull it a few minutes early to prevent it from burning. Pull from oven and let cool for a few minutes.
Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.
While peppers are roasting heat 2 Tablespoons oil in a large pot or Dutch oven over medium heat. Add chopped onion and jalapeno and saute until soft and fragrant, about 5-6 minutes.
Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.
Add canned green chiles, renaming broth, tomatillo sauce, beans and corn and bring to a boil. Lower to a simmer and cook about 15 more minutes.
Add chopped cilantro and lime juice and simmer for an additional 5 minutes.
Serve and top with lime wedge, cilantro, cheddar cheese, avocado and a warm tortilla or tortilla chips.
Serving: 1/4 recipe | Calories: 384kcal | Carbohydrates: 58g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 899mg | Potassium: 720mg | Fiber: 7g | Sugar: 12g