Vegan Chili Verde Recipe

Tomatillos: Small green fruits with a husk, providing a tangy flavor.

Poblano peppers: Mildly spicy green peppers that add depth to the dish.

Jalapeño pepper: A medium-heat pepper that adds a bit of spice.

Onion: Adds sweetness and depth to the chili.

Garlic: Provides a robust and aromatic flavor.

Vegetable broth: A flavorful liquid base for the chili.

White beans: Adds protein and a creamy texture to the dish.

Ground cumin: A warm spice that enhances the overall flavor.

Dried oregano: Adds a hint of earthiness and complexity.

Olive oil: Used for sautéing and adding richness.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and seasoning.

When roasting the tomatillos and peppers, make sure to get a nice char on the skins. This will add a smoky depth of flavor to your chili verde. You can achieve this by placing them under a broiler for a few minutes before adding them to the pot.

• tomatillos - Substitute with green tomatoes: Green tomatoes have a similar tartness and texture, making them a good alternative in chili verde.

• poblano peppers - Substitute with green bell peppers: Green bell peppers provide a similar mild flavor and can be used if poblano peppers are unavailable.

• jalapeño pepper - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good substitute for jalapeño pepper.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the other ingredients in the chili verde.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less pungent.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• white beans - Substitute with chickpeas: Chickpeas have a similar texture and can be used in place of white beans in the recipe.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still provide a warm, earthy note similar to ground cumin.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar herbaceous quality and can be used if dried oregano is not available.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a neutral flavor, making it a good alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, which can enhance the overall taste of the chili verde.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile, making it a suitable substitute for pepper.

• Allow the Vegan Chili Verde to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the chili into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or heavy-duty freezer bags also work well.

• Label each container with the date and contents. This ensures you know how long the chili has been stored and helps you keep track of your meal prep.

• Store the chili in the refrigerator if you plan to eat it within 3-4 days. The flavors often meld and improve after a day or two.

• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to eat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, using a microwave-safe container and stirring halfway through the heating process.

• If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency. Adjust seasoning with salt and pepper if needed.

• Enjoy your Vegan Chili Verde with your favorite toppings, such as avocado, cilantro, or a squeeze of lime juice.

• Stovetop Method: Place your leftover vegan chili verde in a saucepan. Add a splash of vegetable broth or water to prevent sticking. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the texture of the white beans and the rich flavors of the tomatillos and poblano peppers.

• Microwave Method: Transfer the chili verde to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, stirring halfway through. Adjust the time as needed until the chili is evenly heated. This is the quickest method but be cautious to avoid overheating, which can alter the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chili verde in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until hot. This method is great for reheating larger quantities and ensures even heating.

• Slow Cooker Method: If you have a bit more time, transfer the chili verde to a slow cooker. Set it on low and heat for 1-2 hours. This method is perfect for maintaining the integrity of the vegetables and beans, and it keeps the chili warm for serving over an extended period.

• Double Boiler Method: For a gentle reheating process, use a double boiler. Place the chili verde in the top pot and simmer water in the bottom pot. Stir occasionally until heated through. This method is ideal for preserving the delicate flavors and textures of the chili.

• Large pot: Used to sauté the onions and garlic, and to cook the tomatillos, peppers, and broth mixture.

• Blender: Used to puree the cooked vegetable mixture until smooth.

• Cutting board: Provides a stable surface for chopping the vegetables.

• Chef's knife: Essential for chopping the onion, garlic, tomatillos, and peppers.

• Measuring cups: Used to measure the vegetable broth and beans accurately.

• Measuring spoons: Used to measure the ground cumin, dried oregano, salt, and pepper.

• Wooden spoon: Ideal for stirring the ingredients while they cook.

• Colander: Used to drain and rinse the canned white beans.

• Garlic press: Convenient for mincing the garlic cloves.

• Ladle: Useful for serving the hot chili verde.

Pre-chop ingredients: Chop the onion, garlic, tomatillos, and peppers ahead of time and store them in the fridge.

Use canned beans: Opt for canned white beans instead of cooking them from scratch to save time.

Blender shortcut: Use an immersion blender directly in the pot to puree the mixture, reducing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out the ground cumin and dried oregano before you start cooking.