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Vegan Chili Verde

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"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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50 m servings 315
Original recipe yields 6 servings


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  1. Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
  2. Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
  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.
  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.
  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.
  6. 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

Per Serving: 315 calories; 8.9 49.7 12.6 0 716 Full nutrition

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