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Vegan Chili Verde
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vibrant vegan chili verde with poblano peppers, tomatillos, and Tuscan kale for a colorful and flavorful dish that will impress.
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
  • 1.5 cups chopped Tuscan kale
  • 1 cup fresh corn kernels
  • 0.75 cup bulgur wheat
  • 0.75 teaspoon kosher salt
Instructions:
  • Position an oven rack 4 to 6 inches below the broiler and preheat the broiler in the oven.
  • Arrange the tomatillos, garlic cloves, and poblano peppers evenly on a baking sheet.
  • Broil the peppers in the preheated oven until they start to blacken and blister, about 6 to 8 minutes. Remove the garlic and transfer to a plate. Turn the tomatillos and peppers over and continue broiling until the peppers are blackened and the tomatillos are soft, for an additional 5 to 6 minutes.
  • Heat olive oil in a large pot until shimmering. Cook onion until translucent, stirring often for about 5 minutes. Add oregano, cumin, and chili powder, cook for 1 minute. Add vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
  • Add the roasted garlic, peppers, and tomatillos to a blender along with the remaining 1 cup of vegetable broth. Blend until smooth and pour into the simmering pot.
  • Cook the chili over low heat until the bulgur is tender, which should take 15 to 20 minutes.

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