Vegetarian Chili Verde
Ingredients
- 1 pound tomatillos
- 2 jalapeno peppers
- 1/4 cup olive oil
- 1 medium yellow onion
diced
- 1/2 teaspoon dried oregano
- 2 medium cloves garlic
minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- plus more to taste1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable broth
- 4 cups cooked small white beans cans
drained and rinsed), or 2 (15-ounce
- 4 ounces mild diced green chiles
one 4 ounce can
- 1 tablespoon freshly squeezed lime juice
- Lime wedges
for squeezing over the top
- Cilantro leaves
- Sour cream or Greek yogurt
Directions
- 1
Preheat oven to 400 degrees Fahrenheit.
- 2
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.
- 3
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.
- 4
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. Reserve about 1/4 cup of the veggie broth if you want to deglaze your roasting pan, otherwise, pour it all in (see "optional" step below).
- 5
Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
- 6
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.
- 7
Optional: Add a little veggie broth to the roasting pan, stirring and scraping to work up all of the flavorful bits that were left behind. Add that to the soup. This adds even more flavor to the soup!
- 8
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.
- 9
Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
- 10
Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
- 11
Leftovers keep refrigerated in an airtight container for 2-3 days.
Vegetarian Chili Verde
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Based on 3 ratings
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About this Recipe
Looking for a thick, hearty, and deeply satisfying vegetarian meal that still packs a flavorful punch? This Vegetarian Chili Verde delivers all the comforting warmth you crave with a vibrant, zingy tang that keeps every spoonful exciting. It’s a perfect plant-based option for dinner, proving that meatless meals can be incredibly robust and delicious.
What truly sets this chili verde apart is the bright, unmistakable flavor of fresh-roasted tomatillos. This technique unlocks their unique sweet-tartness, creating a nuanced base that perfectly balances the good kick of heat from jalapeno peppers. Paired with substantial white beans, you get a wonderfully thick and hearty texture that makes this chili incredibly satisfying.
Prepare for a bowl of pure comfort when you dive into this vegetarian chili verde. You'll first experience the bright, almost citrusy notes from those roasted tomatillos, quickly followed by a pleasant warmth from the jalapenos and mild diced green chiles. The subtle earthiness of coriander and the savory depth of garlic and onion round out the flavor profile, creating a complex yet approachable dish. The small white beans provide a creamy, substantial body, ensuring this chili is both filling and deeply flavorful.
Customizing Your Chili Verde
- Adjust the Heat: Easily control the spice level by adding more or fewer jalapeno peppers to suit your preference. For an extra kick, leave some of the seeds and membranes in the jalapenos. If you want it milder, remove all of them.
- Bean Swaps: While small white beans are fantastic here, you can substitute other firm white beans like cannellini or Great Northern beans in a pinch.
- Spice It Up: A pinch of chipotle powder could add a smoky depth, though the recipe's core flavors are best enjoyed as written for that classic chili verde profile.
Serve this robust Vegetarian Chili Verde warm, garnished generously with a squeeze of fresh lime juice and a scattering of bright cilantro leaves. A dollop of cool sour cream or Greek yogurt on top provides a delightful creamy contrast to the chili’s vibrant heat and tang, making it an ideal comforting meal for any occasion.