Chili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish.
Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and—guess what? — she found some online! I haven’t tried it yet, but it sounds intriguing.
Chili Verde
Ingredients
- 1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water
- 1 medium-size yellow onion, chopped
- 3 garlic cloves, minced
- 1 large green bell pepper, seeded and chopped
- 1 medium-size zucchini, chopped
- 1 or 2 jalapeño chiles, seeded and minced
- 1½ cups (198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped
- 1 cup (256 g) salsa verde
- 1 to 2 tablespoons (8 to 15 g) chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1½ cups (355 ml) vegetable broth or water, plus more if needed
- 3 cups (531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained
- 1 ripe Hass avocado, for serving
- ¼ cup chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving
Instructions
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Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalapeños. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste.
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Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick.
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Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot.
Recipe Notes
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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