Vegetarian Green Chili
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Published Oct 21, 2022, Updated Jan 14, 2025
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This vegetarian green chili is made with fresh tomatillos, poblano peppers, green chiles, black beans and corn. It’s hearty, comforting, has a ton of flavor and cooks up in just 30 minutes.
There are a million reasons to love chili. It’s hearty, filling, comforting and so easy to make. I have many chili recipes on the blog (including this vegetarian chili, which is a fave of mine!), but I realized that I haven’t shared a green chili recipe. That is, until today!
Green chili (aka chili verde) is typically made with pork and doesn’t have beans, but I wanted to make a vegetarian version since we don’t eat a ton of pork. It’s also traditionally made with fresh green chiles, but sometimes they can be hard to come by so I opted for the convenience of canned Hatch green chiles. While this EBF version might not be the traditional green chili you’ve had in the past, it’s still equally as delicious and I can’t wait for you to try it!
Table of Contents
Why You’ll Love This Recipe
- Quick & easy – This vegetarian green chili comes together in just 30 minutes, making it a perfect weeknight meal or a last-minute crowd-pleaser.
- Packed with flavor – With smoky spices, hearty beans, and a little kick from the green chiles, this chili is bursting with deliciousness in every bite.
- Healthy & satisfying – It’s vegetarian (and easily made vegan) with tons of plant-based protein, making it both nourishing and filling.
- One-pot wonder – Less clean-up? Yes, please! All the magic happens in one pot, so you can enjoy your meal without worrying about doing extra dishes.
Ingredients Needed
- tomatillos – these are small green tomatoes that you’ll find in the fresh produce section of the grocery store. Compared to tomatoes, tomatillos taste more like a vegetable, are more acidic, less sweet, denser and less watery. They have dry leafy husks wrapped around that you simply remove and then rinse before cooking.
- poblano peppers – look for dark green peppers with smooth skin. Avoid poblanos peppers with wrinkles or bruises. Poblano peppers tend to be slightly sweet with a bit of spice, but not too much.
- olive oil – infuses all the spices together and keeps the veggies from sticking to the pan.
- vegetable broth – this is the base of the chili along with the tomatillo and poblano pepper sauce! I like to use low-sodium broth so I can add salt as needed.
- yellow onion & garlic – these two soup stables boost the flavor of the chili.
- jalapeño – one jalapeño seeded and chopped will add a nice spice that isn’t too overwhelming.
- hatch green chiles – most recipes call for fresh hatch green chiles, but sometimes they aren’t always accessible so I used canned green chiles instead and it worked out great!
- black beans – since we’re not using pork in this recipe, I added a can of black beans for some protein.
- corn – I used frozen corn. No need to thaw, just throw it right in to warm up.
- spices – salt, pepper, oregano, cumin, chili powder and smoked paprika.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Olive oil: You can easily swap olive oil with avocado oil or vegetable oil if you prefer.
- Jalapeño: Skip the jalapeño if you want less heat, or use a mild green chili for some heat without being too overwhelming.
- Black beans: If black beans aren’t your thing, feel free to swap with pinto beans, white beans, or even kidney beans for a different texture and flavor.
- Corn: Fresh corn is always great, but frozen corn or canned corn (just make sure to drain it) will work too.
- Spices: For a different flavor profile, you could swap the chili powder with chipotle powder for some smokiness, or add a bit of cayenne for more heat. Feel free to adjust the spices to your personal taste!
How to Make Green Chili
This easy vegetarian green chili is packed with flavor and a perfect balance of heat. Follow these simple steps for a delicious, crowd-pleaser in no time!
Step 1: Add chopped tomatillos, poblano peppers, and garlic to a baking pan. Drizzle with oil, season with salt and pepper, and toss to coat. Broil for 10 minutes, turning halfway through.
Step 2: Once cooled slightly, transfer the roasted tomatillos, peppers, and garlic to a blender with 1 cup of broth and blend until smooth.
Step 3: Heat 2 tablespoons of oil in a large pot over medium heat. Add chopped onion and jalapeño and sauté for 5-6 minutes until soft and fragrant.
Step 4: Stir in paprika, cumin, oregano, chili powder, salt, and pepper into the onion mixture.
Step 5: Cook for 1 minute, then add green chiles, remaining broth, tomatillo sauce, beans, and corn. Bring to a boil.
Step 6: Lower heat to a simmer and cook for 15 minutes. Stir in cilantro and lime juice, and simmer for an additional 5 minutes.
Brittany’s Tips
- Watch the garlic: When broiling the tomatillos and poblano peppers, keep an eye on the garlic. It can burn quickly, and if it does, it’ll add a bitter taste to your soup. You may need to pull it out a few minutes early if it starts to look too dark.
- Don’t skip the lime: A squeeze of fresh lime juice at the end really brightens up the flavors and balances the heat from the chiles. Don’t skip it—it’s essential for that extra pop of flavor.
How to Serve
If you want to serve this chili with some sides here are some serving ideas:
- Over grains – If you want more volume, you can serve this chili over quinoa or brown rice. You could also add cauliflower rice for more veggies.
- With bread – I love eating chili with my pumpkin cornbread muffins or vegan cornbread.
- Alongside a salad – Add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad or spinach salad would be perfect.
- Add protein – Want to amp up the protein of this chili? Add shredded chicken or more beans. I bet a three bean combo of pinto, black and kidney beans would be delicious!
- Toppings – Avocado, lime juice, shredded cheese, cilantro, Greek yogurt, sour cream, warm tortillas, and of course, tortilla chips! My two favorite tortilla chip brands are Late July (I like their organic chia & quinoa chips) and Zack’s Mighty, which are organic.
Storing & Reheating Green Chili
Let the chili cool slightly before storing it in an airtight container. The chili will last about 5 days when stored in the refrigerator. For longer storage, you can store it in the freezer for up to 3 months. If freezing, make sure to thaw in the fridge overnight before serving. To reheat simply add to a large pot over medium heat on the stovetop, or place in a microwave-safe bowl to reheat quickly in the microwave.
Frequently Asked Questions
The spice level is customizable! If you prefer a milder chili, simply reduce or omit the jalapeño, and use fewer canned green chiles. You can always adjust the heat later by adding more chili powder or hot sauce to taste.
Absolutely! If you can find fresh hatch green chiles, feel free to roast them and add them to your soup for a fresh, smoky kick. Just make sure to peel and chop them before adding them to the pot.
Traditional green chili is a staple in the Southwestern U.S., typically made with slow-cooked pork, green chiles, onions, and a mix of spices. It’s particularly associated with New Mexico, where hatch green chiles are grown in the Hatch Valley, known for its ideal growing conditions. These chiles are the key to the unique flavor of the dish, but they can be hard to find outside of the Southwest. For this recipe, we’re using canned green chiles as a convenient alternative, but you can still enjoy that delicious, spicy flavor!
More Chili Recipes to Try
- Turkey Chili
- White Bean Chicken Chili
- Sweet Potato Black Bean Chili
- Vegetarian Chili
- Butternut Squash and Turkey Chili
- No-Bean Chili (Beef Chili)
More Soup Recipes to Try
- Chicken Fajita Soup
- Vegetable Soup
- Chicken Wild Rice Soup
- Broccoli Cheddar Soup
- Black Bean Soup
- Quinoa Soup
- Taco Soup
Be sure to check out all of the soup recipes as well as the full collection of dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vegetarian Green Chili
Ingredients
- 1 pound tomatillos, husks removed, rinsed and halved
- 2 poblano peppers, deseeded and quartered
- 4 large cloves garlic
- 3 Tablespoons olive oil, divided
- 4 cups vegetable broth, divided
- 1 large yellow onion, chopped
- 1 Jalapeño pepper, seeded and chopped
- 1 teaspoon smoked paprika
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 8 oz can mild Hatch green chiles
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn, no need to thaw
- Juice from ½ lime
- ¼ cup chopped cilantro
- Fresh cilantro leaves, for garnish
- Lime wedges, for garnish
- Cheddar cheese, for topping
- Avocado, for topping
- Heated flour tortilla or tortilla chips, for dipping
Instructions
- Add tomatillos, poblano peppers and garlic to a baking pan. Drizzle with 1 Tablespoon and sprinkle with salt and pepper. Broil for about 10 minutes, turning halfway. Keep an eye on the garlic! You might have to pull it a few minutes early to prevent it from burning. Pull from oven and let cool for a few minutes.
- Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.
- While peppers are roasting heat 2 Tablespoons oil in a large pot or Dutch oven over medium heat. Add chopped onion and jalapeno and saute until soft and fragrant, about 5-6 minutes.
- Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.
- Add canned green chiles, renaming broth, tomatillo sauce, beans and corn and bring to a boil. Lower to a simmer and cook about 15 more minutes.
- Add chopped cilantro and lime juice and simmer for an additional 5 minutes.
- Serve and top with lime wedge, cilantro, cheddar cheese, avocado and a warm tortilla or tortilla chips.
Notes
- Storage: Let the chili cool slightly before transferring it to an airtight container. It will stay fresh in the fridge for about 5 days. For longer storage, freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy!!
YAY! Glad to hear you’re loving this recipe, Jessica. Thanks for your review star rating, I really appreciate it!
It’s all in the seasoning! And you nailed that! Kudos and Ty for the recipe.
YAY! I am so glad that this recipe is a hit and you are loving it, Cindie. Thank you for your review & star rating, it means so much to me!
this is a good recipe
Thank you so much, Boaz. I really appreciate it!