Vegan Chili Verde 4.000

(Justin Tsucalas for the Washington Post; food styling by Nichole Bryant for The Washington Post)

Plant-Powered Newsletter Jul 26, 2019

This vibrant bowl of green chili is so satisfying you’ll forget it’s good for you, too. Roasted tomatillos and poblano peppers make for a tangy base, like a salsa verde. Add to that two types of beans, corn, bulgur and a bit of kale, and garnish with hot sauce for a little kick.

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Make Ahead: The chili thickens as it cools. Stir in additional broth or water as necessary when reheating. Make in advance and refrigerate for up to 2 days.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 4 medium cloves garlic
  • 2 poblano peppers, stemmed and seeded
  • 4 fresh tomatillos, each cut in half (husks removed, rinsed well)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium white onion, cut into small dice
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup fresh or frozen corn kernels
  • One 15-ounce can low-sodium Great Northern beans, drained and rinsed
  • One 15-ounce can low-sodium pinto beans, drained and rinsed
  • 3/4 cup bulgur wheat
  • 1 1/2 cups chopped Tuscan kale (from about 6 leaves, stemmed)
  • 1 quart low-sodium vegetable broth
  • 3/4 teaspoon kosher salt
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for garnish
  • Hot sauce, such as Cholula brand (optional)


Start by broiling up your “verde” ingredients: Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Place the garlic, poblano peppers and tomatillos on baking sheet and broil for 6 to 8 minutes until the peppers are starting to blacken and blister.

Transfer the garlic to a plate (to avoid burning), then turn over the peppers and tomatillos; broil for 5 to 6 minutes more, until peppers are blackened and the tomatillos are soft.

Meanwhile, heat the oil until shimmering over medium heat in a large pot or Dutch oven. Cook the onion for 5 minutes, stirring frequently, until translucent. Stir in the oregano, cumin and chili powder and cook for an additional minute. Add the corn, the drained Great Northern and pinto beans, bulgur, kale, 3 cups of the broth and the salt. Cook, gently bubbling, for 15 to 20 minutes until the bulgur is tender.

Once the veggies are done, carefully transfer them to a blender and add the remaining cup of broth. Cover and blend until just smooth, then pour into pot while it is simmering (anytime within the cooking time is fine). They’ll add a nice green color and body to the chili.

Garnish with the cilantro, lime wedges and hot sauce, if desired. Serve warm.

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Recipe Source

From Sonja Overhiser and Alex Overhiser of

Tested by Sonja Overhiser and Alex Overhiser.

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