Vegetarian Green Chili
Vegan green chili is so easy to make and ready in just 20 minutes. This white bean green chili is so filling and packed with flavor. Great for meal prep or as a freezer meal too! Serve with rice, quinoa, over nachos or burritos or even over eggs!
Servings 4
Calories 296kcal
Ingredients
- 1 medium onion
- 3 medium garlic cloves
- 1 poblano pepper
- 1 jalapeno
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp 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.
- 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.
- Add the garlic, poblano peppers and jalapeno and cook 3-4 minutes.
- Add spices to the pot and stir well. Cook 1 minute to toast the spices.
- 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.
- Cover and bring to a simmer to heat through.
- Optional: Right before serving, mash some of the white beans to help thicken the soup.
Notes
Top tips
- To make the chili a bit thicker in texture, smash some of the beans with a potato masher or a fork.
- 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.
- Chop the veggies (onion, garlic, poblano peppers, jalapeno peppers)
- Saute 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.
- Allow the instant pot to come up to pressure, cook then naturally release pressure at least 10 minutes.
- Fridge: Store leftover vegetarian green chili in the fridge for up to 4 days in an airtight containers.
- Reheat in the microwave on high for 2-3 minutes. You can also reheat on the stove over medium low heat, covered until it’s hot.
- Freezer: Freeze leftover green chili for up to 3 months in a freezer safe bag or container. The best way to freeze this chili is to portion it out in 1 or 2 cup portions using Soupercubes. Once frozen, you can transfer the cubes to a freezer safe bag or container. Defrost in the fridge overnight or add the frozen block to a pot, covered and cook on low heat until heated through.
Nutrition
Calories: 296kcal | Carbohydrates: 54g | Protein: 19g | Fat: 2g | Fiber: 12g | Sugar: 3g