Vegetarian Green Chili
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Eating Bird Food · by Brittany Mullins★ 5.0 (10)

Vegetarian Green Chili

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 30%
CARBS 57G49% OF CAL
13G FIBER31G OTHER13G TOTAL SUGAR
FAT 22G43% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick vegetarian chili with fresh tomatillos, poblano peppers, black beans, and corn. Hearty, flavorful, and ready in 30 minutes with vibrant southwestern flavors.

mainamericansoupvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
10M
SODIUM
1849MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.