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Vegetarian Chili Verde Recipe

Vegetarian Chili Verde

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on February 23, 2013

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    I just made this and it is delicious! If you are looking for tasty vegetarian, you will not miss the meat in this dish. It is probably one of the best vegetarian meals I have ever tasted. I did make one minor change, I used chicken broth instead of vegetable broth so technically my chili was not completely vegetarian but this is a great recipe!!!!

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  • on January 27, 2013

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    It was a very tasty and different chili! The meat was not missed, even in a family full of carnivores. The only thing was that, even following the recipe to a "T," the chili was a bit on the spicy side. I used 2 poblano peppers---double checked that those were the right peppers--- and de-seeded them, and used mild canned green chilies, but something still heating it up to a "medium heat." I love the heat, but certain members of my family who are sensitive to heat couldn't have any. I'm planning on making it again, this time with 1 pepper and 1 can of mild chilies.

    Note to those with sensitive skins...WEAR GLOVES while cutting them. I was a dummy and didn't, and the heat was excruciating for hours--like sticking my hand in a flame---and still gave me residual discomfort the next day!

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  • on January 05, 2013

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    My meat eater son said, "Amazing"! That is high praise. I love green chili, tomatillo and hominy but previously only had a pork stew recipe that combined these flavors. I only had a small can of hominy so added some corn which looked great and added texture. The corn bread was the best I ever made, perfect moist and not sweet. I will make both again, but on a weekend when I have the time.

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  • on December 30, 2012

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    A wonderful and Jam packed of flavor, Kind of taste like a mexican chili, Always a favorite at our house.

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  • on October 23, 2012

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    We loved this! I doubled the recipe in anticipation that I would so I would have leftovers and I'm glad I did. I did use low sodium chicken broth instead, only because I had it in the fridge opened already and needed to use it up. Everything else was per instructions, DH even said it was "pretty"....WHAT??? (lol. It WAS but I just couldn't believe that he said it! Oh, didn't even make the corn bread, it was great without it.

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  • on September 24, 2012

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    I absolute loved this, i think this is one of those rare occasion when you really need to fallow directions and use the exact ingredients. great flavor, texture and aroma.

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  • on May 19, 2012

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    This was disappointing to me, and I really, really wanted to like it. I am surprised everyone loved this so much. I really didn't like the flavors. The only thing I did differently was put more tomatillos than it called for and two cups of broth instead of one. So maybe it was more soupier than it was supposed to be or maybe the extra tomatillos changed the flavor? I also used corn starch to thicken it instead of flour.

    I also didn't make the cornbread as I am gluten intolerant. I could have made a gluten free version, but just decided not to. I think if I had cornbread to eat with this, it would have been a lot tastier. I could have dunked the cornbread in it or even just put a couple of slices of cornbread in the soup and let it soak up the broth/soup. I am sure then I would have given it a 4 or 5.

    I did slice up some avocado to put in it, which helped. Every bite that had avocado was a lot yummier than the bites without. The avocado helped make it nice and creamy.

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  • on May 09, 2012

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    This was truly on of "the best things I ever made"! I love pasole, the combination of tomatillos and chilis was incredible.

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  • on February 10, 2012

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    I am vegetarian ....no meat at all ....no meat, no seafood. This dish is so filling and amazingly tasty

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  • on February 04, 2012

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    Outstanding. Definite repeat. Making it for Super bowl night.
    Roasted the poblano chillis before hand, gives the dish slightly smoky flavor.

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