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.
Ingredients
- 4 fresh tomatillos, husks removed and halved
- 4 cloves garlic
- 2 poblano peppers, tops, seeds, and membranes removed
- 3 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 4 cups low-sodium vegetable broth, divided
- 1 (15 ounce) can low-sodium great Northern beans, rinsed and drained
- 1 (15 ounce) can low-sodium pinto beans, rinsed and drained
- 1 ½ cups chopped Tuscan kale
- 1 cup fresh corn kernels
- ¾ cup bulgur wheat
- ¾ teaspoon kosher salt
Directions
Step 1
Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
Step 2
Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
Step 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.
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat1g | 7% |
Sodium716mg | 31% |
Total Carbohydrate50g | 18% |
Dietary Fiber12g | 44% |
Total Sugars4g | |
Protein13g | |
Vitamin C38mg | 189% |
Calcium123mg | 9% |
Iron4mg | 22% |
Potassium688mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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