Description
This 20 Minute Vegetarian Green Chili is a hearty, flavorful, and easy-to-make soup featuring fresh poblano and jalapeno peppers, white beans, and a zesty salsa verde base. Perfect for a quick weeknight meal, it offers a satisfying combination of mild heat and aromatic spices, making it an ideal comfort food that's both nutritious and vegetarian-friendly.
Ingredients
Vegetables and Aromatics
- 1 medium onion (white, yellow or red)
- 3 medium garlic cloves
- 1 medium poblano pepper
- 1 medium jalapeno pepper
Spices
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes
Liquids and Canned Goods
- 2 cups vegetable broth
- 1 jar salsa verde (at least 12 oz.)
- 2 cans white beans, drained (15 oz cans each)
Instructions
- Prep the vegetables: Chop the onion, garlic cloves, poblano pepper, and jalapeno into small, even pieces to ensure they cook evenly and release their full flavor.
- Sauté onions: Preheat a large pot over medium heat. Once hot, spray lightly with olive oil or avocado oil. Add the chopped onions and cook for 2-3 minutes until they start to soften and become translucent.
- Add peppers and garlic: Add the chopped garlic, poblano, and jalapeno peppers to the pot. Cook for an additional 3-4 minutes until the peppers soften and the garlic becomes fragrant.
- Toast spices: Stir in the sea salt, garlic powder, cumin, oregano, and red pepper flakes. Cook for 1 minute to toast the spices and enhance their aroma and flavor.
- Deglaze and combine ingredients: Pour in about ½ cup of the vegetable broth and scrape the bottom of the pot to loosen any browned bits. Then add the remaining broth, salsa verde, and drained white beans. Stir well to combine all ingredients uniformly.
- Simmer the chili: Cover the pot and bring the mixture to a simmer over medium-low heat. Let it heat through for about 5-7 minutes so flavors meld together nicely.
- Optional thickening step: Just before serving, mash some of the white beans with a spoon or ladle to achieve a thicker consistency and richer texture in the chili.
Notes
- Adjust the heat level by using fewer jalapenos or removing the seeds before chopping.
- For extra protein, add a dollop of Greek yogurt or shredded cheese when serving.
- This chili pairs well with warm tortillas, rice, or cornbread.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for longer storage.
- For a vegan version, ensure the salsa verde does not contain any animal-derived ingredients.
