Vegan Chili Verde

Earthy poblano peppers, fruity tomatillos, and Tuscan kale provide lots of color and taste in this vegan chili verde recipe, which is sure to be a standout on your table. Garnish with fresh cilantro, lime wedges, sour cream, or hot sauce, if desired.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon dried oregano
• 1 cup fresh corn kernels
• 4 cloves garlic
• 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 3 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• ¾ teaspoon kosher salt
• 1 (15 ounce) can low-sodium pinto beans, rinsed and drained
• ¾ cup bulgur wheat
• 4 cups low-sodium vegetable broth, divided
• 4 fresh tomatillos, husks removed and halved
• 2 poblano peppers, tops, seeds, and membranes removed
• 1 (15 ounce) can low-sodium great Northern beans, rinsed and drained
• 1 ½ cups chopped Tuscan kale

Recipe Instructions

Step 1

Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.

Step 2

Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Simmer chili gently until bulgur is tender, 15 to 20 minutes.