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.


Recipe Summary

20 mins
30 mins
50 mins
6 servings


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


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

  • 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 25% DV; carbohydrates 49.7g 16% DV; fat 8.9g 14% DV; cholesterol 0mg; sodium 716.4mg 29% DV. Full Nutrition