Easy Bean Chili Verde! On cold fall and winter days, we stay warm and cozy with this ultra-satisfying chili.

A delicious vegan twist, this Easy Bean Chili Verde is comforting, hearty, and full of zesty, tangy flavor! Nothing shy or meek about this chili! Using  salsa verde and aromatic spices makes for a tasty dish that is sure to tingle those taste buds.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I’m just gonna say it, if you love Salsa Verde, then you will love this chili. It’s flavorful, satisfying, and packed with plant protein.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This chili is all about Salsa Verde which is tomatillos, onions, jalapeno, lime, and cilantro. This chili has a very tangy, zesty flavor. It is best when contrasted with avocados and tortilla chips. It’s easy to make and so tasty.
• Family Opinions: We had family members who absolutely hated this chili. It is ALL about the Salsa Verde, so if you are not a huge fan of Salsa Verde, then this recipe is not for you. We have family members who LOVE Salsa Verde, so they loved this chili.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the chili slightly cools.
• Salsa Verde: Select a Salsa Verde that you enjoy as that will become the major flavor component in this chili.  16 oz. of Salsa Verde is approx. 1 2/3 cups.
• Beans: You can pretty much use just about any bean you enjoy in this recipe.
• Cashew Butter: The cashew butter helps cut through the acidity of the Salsa Verde. You can leave it out if you wish or replace it with a different nut or seed butter.
• Spices: Feel free to ramp up or reduce the spices based upon your favorites and level of spiciness desired. The recipe is easily customizable to suit your personal preferences.
• Chopped Green Chiles: Be sure to read the can as chopped green chiles come in both mild and hot. We used mild chopped green chiles.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes or in this case, tomatillos.  We use it in this dish to remove some of the tomatillo acidity (Salsa Verde) without losing the tomatillo flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This chili can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Salsa Verde: We used Herdez Salsa Verde.  It is oil free. Feel free to use your favorite Salsa Verde.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Products:

• Large stock pot

If you try this fun and comforting chili, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Bean Chili Verde

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Total Time: 50 Minutes
• Yield: 4-5 Servings 1x
• Category: Stew, Dinner
• Method: Stovetop
• Cuisine: Mexican Inspired
• Diet: Vegan

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Description

A delicious vegan twist, this Easy Bean Chili Verde is comforting, hearty, and full of zesty, tangy flavor!

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 2 Tablespoons minced garlic
• 1 – [ 4.5 oz. can ] chopped green chiles *
• 1 – [ 16 oz. jar ] Salsa Verde *
• ½ cups water
• 2 cups low-sodium vegetable broth *
• 2 Tablespoons cornmeal
• 1 Tablespoon cashew butter *
• 1 teaspoon lime juice

Other Ingredients:

• 2 – [ 15 oz. cans ] cannellini beans, drained and rinsed (divided) *
• ¼ teaspoon baking soda (optional) *

Spice/Herb Ingredients:

• 1 teaspoon cumin (+/-) *
• 1 teaspoon Mexican oregano (+/-) *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch to ½ teaspoon sea salt (+/-) *

Serving Ideas:

• Baked potato
• Steamed rice
• Tortilla chips
• Avocado chunks

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the diced onions; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for one minute.
4. Add all remaining Base Ingredients and Spice/Herb mix, stir well to combine. Bring to a boil, then immediately lower to a simmer.  Simmer for 10 minutes.
5. In the meantime, drain and rinse the cannellini beans, then remove ¾ cup of cannellini beans and set aside to mash. Place the ¾ cup of cannellini beans in a small bowl and mash them to create a paste. This will be stirred into the chili to thicken it.
6. After 10 minutes, add all the Other Ingredients (including both the whole and mashed cannellini beans), stir well.  Simmer for 5 minutes, then remove from the stove.
7. Allow to sit for 5 minutes undisturbed to allow the flavors to marry. Serve over a baked potato, with steam rice or cornbread, or accompanied with tortilla chips and/or avocado chunks or vegan sour cream.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4-5

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