vegan green chili recipe

Written ByJenny Smyth Posted on
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The Best vegan green chili recipe

I’m so excited to share this vegan green chili recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. I love how the combination of green chilies, garlic, and spices creates a rich and flavorful broth that’s perfect for a quick weeknight dinner or a weekend gathering.

My kids adore helping me chop the veggies and add the seasonings, making it a fun family activity. We often serve it over rice or with some crusty bread on the side, but feel free to get creative and serve it however you like!

One of the things I appreciate most about this recipe is that it’s packed with nutrients from the veggies and beans, making it a great option for a healthy meal. Plus, it’s so versatile – you can adjust the level of heat to your liking by adding more or less chili peppers.

I’ve even made it in bulk for potlucks and parties, and it’s always a crowd-pleaser. The best part?

It’s ready in under an hour, so you can have a delicious homemade meal on the table in no time. I like to think that this recipe is a true representation of the heart of New Mexican cuisine – hearty, comforting, and full of love.

Vegan Green Chili

4.8 from 982 votes

This hearty vegan green chili is packed with plant-based protein and a rich, tangy flavor from tomatillos and green chiles. It simmers to a thick, comforting stew that is perfect for a cozy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 can (15 oz) hominy, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (4 oz) diced green chiles
1 lb tomatillos, husked and quartered
2 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
Juice of 1 lime

For Garnish

Fresh cilantro, chopped
Avocado, diced
Vegan sour cream (optional)

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until translucent, stirring occasionally.
3Add the minced garlic and cook for another 30 seconds until fragrant.
4Add the diced zucchini, hominy, pinto beans, and diced green chiles to the pot.
5Stir well to combine and cook for 2 minutes.
6Then add the quartered tomatillos, vegetable broth, cumin, and oregano.
7Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes.
8The tomatillos will soften and break down, thickening the chili.
9Stir occasionally to prevent sticking.
10Remove the pot from the heat.
11Using an immersion blender, blend about half of the chili directly in the pot until smooth but still chunky.
12Alternatively, transfer 2 cups of the chili to a blender, blend until smooth, and return it to the pot.
13Stir in the lime juice and season with salt and pepper to taste.
14Ladle the chili into bowls and garnish with fresh cilantro, diced avocado, and a dollop of vegan sour cream if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Blender or immersion blender
Cutting board
Knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 52g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a spicier chili, add a diced jalapeno or a pinch of cayenne pepper along with the green chiles. You can also substitute the hominy with diced potatoes or extra beans.

Watch Video Of How Vegan Green Chili Works

One of my favorite things about this vegan green chili recipe is how well it stores – just refrigerate or freeze it until you’re ready to reheat and serve. It’s also incredibly versatile – try serving it over rice or with some crusty bread on the side for a comforting meal.

My kids love helping me make this recipe because they get to help chop all the veggies – it’s such a fun family activity! But what really sets this recipe apart is its incredible flavor – rich and savory from the green chilies and spices, yet lightened up by the addition of some fresh herbs.

❓ Frequently Asked Questions About Vegan Green Chili

Q: What type of green chilies should I use?

A: For this recipe, you’ll want to use either fresh or frozen green chilies. If you’re using fresh ones, be sure to remove the stems and seeds before chopping them up. If you’re using frozen ones, simply thaw them according to the package instructions.

Q: Can I substitute other types of peppers?

A: While Anaheim or Poblano peppers will work in this recipe, they’ll change the flavor profile slightly. If you want to use something other than green chilies, go for it! Just keep in mind that the flavor will be different.

Q: How do I adjust the heat level?

A: If you prefer your chili milder, simply reduce the amount of chili peppers or omit them altogether. If you like it spicier, add more peppers or use hotter varieties like habaneros.

Q: Can I make this recipe in advance?

A: Yes! This chili freezes beautifully, so feel free to make a batch or two ahead of time. Simply thaw and reheat when you’re ready to serve.

Q: Do I have to use vegan Worcestershire sauce?

A: While traditional Worcestershire sauce contains animal products, there are many vegan alternatives available in stores. Feel free to use whichever one you prefer.

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