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A bowl of vegetarian chili verde served with avocado, lime, cheese, cilantro and a tortilla.
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5 from 7 votes

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
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: vegetarian green chili
Servings: 4

Equipment

Ingredients

  • 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

Instructions

  • 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.
    Tomatillos, poblano peppers and garlic broiled on a baking sheet.
  • Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.
    Chili verde mixture in a food processor.
  • 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.
    Onions and jalapeños in a sauce pan.
  • Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.
    Onions, jalapeños and spices mixed together in a sauce pan.
  • 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.
    Pouring in chili verde mixture into sauce pan.
  • Add chopped cilantro and lime juice and simmer for an additional 5 minutes.
    Chopped cilantro added to chili verde in pot.
  • Serve and top with lime wedge, cilantro, cheddar cheese, avocado and a warm tortilla or tortilla chips.
    Green chili in pot.

Nutrition

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