Vegetarian Green Chili Stew
If you’re looking for a cozy, veggie-packed dinner that’s easy to make and full of flavor, you’re in the right place. This vegetarian green chili is a hearty, satisfying twist on classic chili, made with pantry staples and a jar of salsa verde for bold flavor without extra prep. It’s perfect for weeknights when you want something warm and filling on the table fast.
As a longtime meal prep expert and former nutrition coach, I’ve helped thousands of busy women simplify dinnertime without sacrificing taste. This is one of those go-to recipes I recommend again and again, because it’s nourishing, budget friendly, and ready in 20 minutes.
If you love hearty vegan soups and stews, be sure to check out my Red Pepper and Lentil Soup, Spicy White Bean Stew, and Lentil Tortilla Soup. They’re all easy to make, packed with plant based protein, and perfect for cozy nights in.
Spotlight on ingredients
This is not the complete list of ingredients, be sure to check the recipe card below for everything you’ll need. These are just a few key ingredients worth highlighting:
- Poblano Pepper: add depth without too much heat. If you can’t find one, a green bell pepper works perfectly instead.
- Jalapeño: A little jalapeño gives this chili just the right kick. Prefer it mild? Simply leave it out.
- Salsa Verde: This is THE STAR of the recipe. Using jarred salsa verde saves you the work of roasting tomatillos yourself, so you still get bright, tangy flavor with almost no prep.
- Canned white beans: Use whatever you have on hand, I love using cannellini or great northern white beans.
How to make vegetarian green chili
Chop the onion, garlic, poblano peppers and jalapeno peppers. Sauté onions 3-4 minutes in a large pot over medium heat. Add garlic, poblano peppers and jalapeno and cook 3-4 minutes. Add all the spices and cook 1 minute to toast the spices. Add vegetable broth, salsa verde and white beans. Bring the green chili to a simmer to heat through. Depending on how thick you want the chili, you can smash some of the beans with a potato masher to help thicken the chili slightly. Serve hot in a bowl, over rice or over nachos.. Feel free to add your favorite toppings.
Sam’s Recipe Tips
- For extra green chili flavor, add 1-2 cans of hatch green chilis.
- To make the chili even more filling, add rice or quinoa to the pot. Add about 1.25 cups of water or vegetable broth per cup of rice or quinoa. Bring to a simmer and cook, covered for 10-15 minutes or until the rice or quinoa is cooked.
How to serve vegan green chili
Make it a meal:
- Serve over rice or quinoa
- Spoon into warm tortillas for easy tacos
- Pair with cornbread or crusty bread
- Serve over nachos (don’t forget to make some vegan nacho cheese to go on top)
Topping ideas:
- Diced avocado or guacamole
- Fresh cilantro
- Sliced jalapeños
- Shredded cheese or dairy-free cheese
- Lime wedges for a bright finish
- Sour cream or cashew cream
20 Minute Vegetarian Green Chili Recipe
Ingredients
- 1 medium onion - white, yellow or red
- 3 medium garlic cloves
- 1 medium poblano pepper
- 1 medium jalapeno
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon red pepper falkes
- 2 cups vegetable broth
- 1 jar salsa verde - at least 12 oz.
- 2 cans white beans, drained - 15 oz cans
Instructions
- Chop the onion, garlic, poblano peppers and jalapeno.1 medium onion, 3 medium garlic cloves, 1 medium poblano pepper, 1 medium jalapeno
- Preheat a large pot over medium heat. When hot, spray with olive oil or avocado oil spray and add the onions. Cook 2-3 minutes.1 medium onion
- Add the garlic, poblano peppers and jalapeno and cook 3-4 minutes.3 medium garlic cloves, 1 medium poblano pepper, 1 medium jalapeno
- Add spices to the pot and stir well. Cook 1 minute to toast the spices.1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon red pepper falkes
- Add the rest of the ingredients (scrape the bottom of the pot with about 1/2 cup of the broth before adding the rest of the ingredients). Stir well.2 cups vegetable broth, 1 jar salsa verde, 2 cans white beans, drained
- Cover and bring to a simmer to heat through.
- Optional: Right before serving, mash some of the white beans to help thicken the soup.
Recipe Notes
- To make the chili a bit thicker in texture, smash some of the beans with a potato masher or a fork.
- Chop the veggies (onion, garlic, poblano peppers, jalapeno peppers)
- Sauté the onions, garlic, and peppers in the instant pot 3-5 minutes.
- Add the rest of the ingredients and turn on high pressure for 2 minutes, then natural release at least 10 minutes.
- Mash some of the beans if you prefer for a thicker texture.
Nutrition Information
Common questions
Is this recipe good for meal prep?
Yes this green chili is great for meal prep. You can easily double or triple this recipe to make a large batch to enjoy the entire week. It reheats well and can even be frozen to serve later in the next 3 months.
Storing leftovers
- Fridge: Store in an airtight container up to 4 days. Reheat in the microwave (2–3 minutes) or on the stove over medium-low until hot.
- Freezer: Freeze up to 3 months in freezer-safe containers. For easy portions, freeze in 1–2 cup blocks (like Soupercubes), then transfer to a bag. Defrost overnight in the fridge or reheat straight from frozen on low heat, covered, until warmed through.
