Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Frozen corn may be substituted for fresh, and buckwheat can be used in place of bulgur wheat, if preferred.

Nutrition Facts

315 calories; protein 12.6g; carbohydrates 49.7g; fat 8.9g; sodium 716.4mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2021
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. Read More