Vegan Chili Verde Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and helping to cook them evenly.

Onion: Adds a sweet and savory base to the chili, enhancing the overall flavor.

Garlic: Provides a pungent and aromatic depth to the dish.

Tomatillos: These green fruits add a tangy and slightly tart flavor, essential for the verde aspect of the chili.

Green bell pepper: Adds a mild, sweet flavor and a crunchy texture.

Zucchini: Brings a tender texture and mild flavor, complementing the other vegetables.

Vegetable broth: Adds depth and richness to the chili, helping to meld the flavors together.

Ground cumin: Provides a warm, earthy flavor that is characteristic of many chili recipes.

Ground coriander: Adds a citrusy and slightly sweet flavor, enhancing the overall taste.

Cannellini beans: These creamy white beans add protein and a hearty texture to the chili.

Cilantro: Fresh and fragrant, it adds a burst of flavor and a touch of color to the dish.

Salt: Enhances all the flavors in the chili.

Pepper: Adds a bit of heat and depth to the overall flavor profile.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they release their natural sweetness and create a flavorful base for the chili verde. Additionally, when pureeing the vegetable mixture, allow it to cool slightly before blending to avoid any hot splashes. For a chunkier texture, you can pulse the blender instead of running it continuously.

• olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a good alternative for sautéing.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that can complement the other ingredients in the chili.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can add a subtle sweetness to the dish.

• tomatillos - Substitute with green tomatoes: Green tomatoes have a similar tartness and texture, making them a good replacement for tomatillos.

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and a rich flavor that can add depth to the chili.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it an easy swap for zucchini.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that can enhance the overall taste of the chili.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile and can be used in place of cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, slightly licorice-like flavor that can complement the other spices.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar texture and mild flavor, making them a suitable alternative.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a bright, fresh flavor that can replace cilantro if needed.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the dish, but use it sparingly to avoid overpowering the other ingredients.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in place of black pepper for a subtler heat.

• Allow the vegan chili verde to cool completely before storing. This helps to prevent condensation, which can lead to a watery texture and spoilage.

• Transfer the cooled chili into airtight containers. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers or resealable freezer bags can also work well.

• If using freezer bags, lay them flat in the freezer. This not only saves space but also ensures the chili freezes evenly and is easier to thaw.

• Label each container or bag with the date of preparation. This helps you keep track of how long the chili has been stored and ensures you use the oldest batches first.

• Store the chili verde in the refrigerator for up to 5 days. For longer storage, place the containers or bags in the freezer, where the chili can be kept for up to 3 months.

• When ready to enjoy, thaw frozen chili verde in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, stirring every couple of minutes to ensure even heating.

• If the chili verde appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• Garnish with fresh cilantro or a squeeze of lime juice to refresh the flavors before serving.

• Stovetop: Place the leftover Vegan Chili Verde in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of vegetable broth if it appears too thick. Heat until it reaches your desired temperature.

• Microwave: Transfer the chili verde to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals if needed, until thoroughly heated.

• Oven: Preheat your oven to 350°F (175°C). Place the leftover chili verde in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20-25 minutes, or until heated through.

• Slow Cooker: Pour the leftovers into a slow cooker. Set to low heat and let it warm up for about 1-2 hours, stirring occasionally. This method is great for maintaining the flavors and keeping the chili warm for an extended period.

• Double Boiler: Fill a large pot with water and bring it to a simmer. Place the chili verde in a heatproof bowl and set it over the simmering water. Stir occasionally until heated through. This gentle method helps retain the texture and flavors of the dish.

• Large pot: Used for heating the olive oil, sautéing the onions and garlic, cooking the vegetables, and simmering the chili verde.

• Wooden spoon: Ideal for stirring the ingredients while they cook to ensure even cooking and prevent sticking.

• Blender: Necessary for pureeing the mixture to achieve a smooth consistency before returning it to the pot.

• Cutting board: Provides a safe and stable surface for chopping the onion, garlic, tomatillos, green bell pepper, and zucchini.

• Chef's knife: Essential for chopping all the vegetables and mincing the garlic.

• Measuring spoons: Used to measure out the olive oil, ground cumin, and ground coriander accurately.

• Measuring cup: Needed for measuring the vegetable broth and chopped vegetables to ensure the correct proportions.

• Can opener: Required for opening the can of cannellini beans.

• Colander: Useful for draining and rinsing the cannellini beans before adding them to the pot.

• Ladle: Handy for serving the hot chili verde into bowls.

Prep ingredients ahead: Chop the onion, garlic, tomatillos, green bell pepper, and zucchini in advance to save time during cooking.

Use a food processor: Quickly mince the garlic and chop the onion and tomatillos using a food processor.

Pre-measure spices: Measure out the ground cumin and ground coriander before starting to cook.

Use canned beans: Opt for canned cannellini beans to avoid the time-consuming process of soaking and cooking dried beans.

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