Oh my goodness, let me tell you about chili verde! This dish is an explosion of flavors that truly captures the essence of Mexican cuisine. The tartness of the roasted tomatillos, combined with the vibrant heat of green chilies, creates a deliciously zesty experience that warms your soul. I remember the first time I made it—my kitchen was filled with the most intoxicating aromas, and I couldn’t wait to dive in! It’s one of those meals that feels comforting, yet fresh and exciting all at once. Plus, it’s vegan-friendly, so it’s perfect for everyone at the table. Trust me, once you try this chili verde, you’ll want to make it a regular in your cooking rotation!
Ingredients List
- 1 lb tomatillos, husked and rinsed
- 2 green bell peppers, chopped
- 1 jalapeño, chopped (feel free to add more if you like it spicy!)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
How to Prepare Chili Verde
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is crucial because it ensures your tomatillos roast evenly and develop that lovely caramelized flavor. Trust me, you’ll want that delicious depth in your chili verde!
Step 2: Roast the Tomatillos
Now for the fun part! Spread your husked and rinsed tomatillos on a baking sheet and pop them in the oven for about 20 minutes. Keep an eye on them; you’re looking for them to get soft and slightly charred. They’ll start to smell amazing, and that’s when you know they’re ready to come out!
Step 3: Sauté the Vegetables
While your tomatillos are roasting, grab a pot and heat a splash of oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until they’re translucent—about 3-5 minutes. You want them to soften and become fragrant. Oops, don’t let the garlic burn! Stir occasionally to keep things moving. That’s when the magic happens!
Step 4: Combine Ingredients
Once your tomatillos are perfectly roasted, let them cool for a moment, then blend them with the vegetable broth until smooth. Pour that vibrant mixture right into the pot with your sautéed veggies. Stir everything together, and oh boy, the colors and aromas will blow you away!
Step 5: Simmer the Chili Verde
Now it’s time to let your chili verde simmer! Add in the cumin, oregano, salt, and pepper, giving it a good stir. Let it simmer for about 20 minutes, stirring occasionally to keep things from sticking. This step allows the flavors to meld beautifully, creating a dish that’s rich and comforting. You’re almost there—just a little patience!
Why You’ll Love This Recipe
- It’s super quick to make, perfect for busy weeknights!
- Full of vibrant flavors that dance on your taste buds—every bite is a treat!
- Totally vegan, so everyone can enjoy it without any worries.
- Versatile enough to serve as a main dish, a dip with tortilla chips, or a filling for tacos!
- Healthy and packed with nutrients from fresh vegetables and tomatillos.
- Great for meal prep—make a big batch and enjoy it throughout the week!
- Customizable spice levels to suit your taste—add more jalapeños for a kick!
Tips for Success
Alright, let’s make sure your chili verde turns out absolutely amazing! Here are my tried-and-true tips to elevate your dish:
- Adjusting Spice Levels: If you like it spicy, don’t hold back! Add more jalapeños or even toss in some serrano peppers for an extra kick. For a milder version, you can remove the seeds from the jalapeño before chopping it up.
- Serving Options: This chili verde is incredibly versatile! Serve it with crispy tortilla chips for a fantastic dip, over a bed of rice for a hearty meal, or use it as a filling for tacos or burritos. You can even drizzle it over grilled veggies for a fresh touch!
- Common Pitfalls: Be careful not to skip the roasting step—it’s key for that deep flavor! Also, make sure to sauté your onions and garlic until they’re just translucent. If they brown too much, you might end up with a bitter taste. Nobody wants that!
- Storage Tips: Leftovers? Yes, please! Store your chili verde in an airtight container in the fridge for up to 5 days. It actually gets better over time as the flavors meld together!
- Freezing: Want to save some for later? This chili freezes beautifully! Just let it cool completely, then transfer to a freezer-safe container. It can last up to 3 months in the freezer—perfect for a quick meal later!
Trust me, with these tips, your chili verde will be a hit every time. Enjoy the cooking adventure!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of this delicious chili verde. Keep in mind that these values are estimates and can vary based on the specific ingredients you use:
- Calories: 150
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Sugar: 5g
- Protein: 5g
- Sodium: 300mg
- Cholesterol: 0mg
With all that fiber and those vibrant veggies, this chili verde not only satisfies your taste buds but also keeps your body happy. Enjoy every nourishing bite!
FAQ Section
Can I substitute tomatillos with something else?
You could use green tomatoes in a pinch, but the flavor won’t be quite the same. Tomatillos add that unique tartness that really makes chili verde shine. If you can, stick with tomatillos for the best results!
What if I don’t have vegetable broth?
No worries! You can use water instead, but I recommend adding a bit of extra seasoning to boost the flavor. You could also try using chicken broth if you’re not strictly vegan—it’ll add a richer taste!
How can I make this chili verde spicier?
If you love heat, definitely add more jalapeños or toss in some serrano peppers! You can also include a pinch of cayenne pepper or some crushed red pepper flakes while it simmers. Just be careful—start small and taste as you go!
Can I make chili verde ahead of time?
Absolutely! Chili verde actually tastes better the next day as the flavors develop. Just let it cool completely and store it in an airtight container in the fridge for up to 5 days. You can reheat it gently on the stove when you’re ready to enjoy!
What’s the best way to store leftovers?
For leftovers, let your chili verde cool down, then transfer it to an airtight container. It can last in the fridge for up to 5 days. If you want to keep it longer, freeze it! Just remember to use a freezer-safe container and it’ll be good for up to 3 months!
Serving Suggestions
Oh man, the possibilities are endless when it comes to serving chili verde! It’s such a versatile dish that can adapt to whatever your taste buds are craving. Here are some of my favorite ways to enjoy it:
- Tortilla Chips: This is a classic! Serve your chili verde as a dip with crispy tortilla chips. The crunch of the chips paired with that zesty chili is simply divine!
- Over Rice: Spoon it over a bed of fluffy white or brown rice for a heartier meal. The rice soaks up all that delicious sauce, making every bite satisfying.
- Tacos: Use it as a filling for soft or crunchy tacos. Just add your favorite toppings—like diced avocado, fresh cilantro, or a squeeze of lime—and you’ve got a fiesta in every bite!
- Quesadillas: Spread a layer of chili verde between tortillas and grill them until crispy. Add some cheese if you like! Cut them into wedges, and you’ve got a melty, flavorful snack or meal.
- Grilled Vegetables: Drizzle it over grilled veggies for a fresh, vibrant side dish. The smoky char from the grill complements the chili verde beautifully!
- As a Soup: Enjoy it as a soup by adding a bit more vegetable broth for a lighter version. Top with fresh herbs and a dollop of vegan sour cream for an extra treat!
Whichever way you choose to serve it, just know that chili verde is sure to be a hit at your table. Enjoy the flavors and happy eating!
For more information on the health benefits of tomatillos, you can check out this Healthline article.
To learn more about the versatility of chili in Mexican cuisine, visit this Spruce Eats article.
For tips on how to properly roast vegetables, refer to this Food Network guide.
Print
Chili Verde: 7 Soul-Warming Ways to Savor the Flavor
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful chili verde made with tomatillos and green chilies.
Ingredients
- 1 lb tomatillos, husked and rinsed
- 2 green bell peppers, chopped
- 1 jalapeño, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place tomatillos on a baking sheet and roast for 20 minutes.
- In a pot, sauté onion and garlic until translucent.
- Add green bell peppers and jalapeño, cooking for 5 minutes.
- Blend roasted tomatillos with vegetable broth until smooth.
- Pour the blended mixture into the pot with vegetables.
- Add cumin, oregano, salt, and pepper. Stir well.
- Simmer for 20 minutes, stirring occasionally.
Notes
- Adjust spice level by adding more jalapeños.
- Serve with tortilla chips or over rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chili verde, tomatillos, green chili
