Name: Vegan Chili Verde
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Fresh tomatillos, husks removed and halved - 4; Garlic - 4 cloves; Poblano peppers, tops, seeds, and membranes removed - 2; Extra-virgin olive oil - 3 tablespoons; White onion, diced - 1 medium; Dried oregano - 1 tablespoon; Ground cumin - 1 tablespoon; Chili powder - 1 teaspoon; Low-sodium vegetable broth, divided - 4 cups; Low-sodium great Northern beans, rinsed and drained - 1 (15 ounce) can; Low-sodium pinto beans, rinsed and drained - 1 (15 ounce) can; Chopped Tuscan kale - 1 ½ cups; Fresh corn kernels - 1 cup; Bulgur wheat - ¾ cup; Kosher salt - ¾ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Chili Verde

1. Fresh tomatillos, husks removed and halved - 4

2. Garlic - 4 cloves

3. Poblano peppers, tops, seeds, and membranes removed - 2

4. Extra-virgin olive oil - 3 tablespoons

5. White onion, diced - 1 medium

6. Dried oregano - 1 tablespoon

7. Ground cumin - 1 tablespoon

8. Chili powder - 1 teaspoon

9. Low-sodium vegetable broth, divided - 4 cups

10. Low-sodium great Northern beans, rinsed and drained - 1 (15 ounce) can

11. Low-sodium pinto beans, rinsed and drained - 1 (15 ounce) can

12. Chopped Tuscan kale - 1 ½ cups

13. Fresh corn kernels - 1 cup

14. Bulgur wheat - ¾ cup

15. Kosher salt - ¾ teaspoon

How to cook deliciously - Vegan Chili Verde

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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