This vegan chili verde recipe is guaranteed to be a hit at your dinner party thanks to the earthy poblano peppers, tangy tomatillos, and Tuscan kale. If preferred, garnish with lime wedges, sour cream, fresh cilantro, or spicy sauce.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- Frozen corn may be substituted for fresh, and buckwheat can be used in place of bulgur wheat, if preferred.
Reviews
We made this tonight. Perfect dish to warm us up in snowy Colorado in December. I used quinoa instead of wheat because I have a wheat allergy.
This was such an unusual chili recipe, and it was very well received here at home. The chili is hot, but not too much. My bulgur is very fine, so it cooked in almost no time.