This plant-based white bean chile verde is the perfect dinner to warm you up on a cold night. It’s made with white beans, chickpeas, an array of peppers and tomatillos. The perfect combinations of flavors along with a slight kick of heat makes this chile verde absolutely delicious. In addition, it’s vegetarian, vegan and wfpb friendly.
This white bean chile verde is a perfect, delicious and absolutely cozy dinner. It’s made with clean ingredients and is completely plant-based/vegan and vegetarian along with being gluten-free.
The base of this plant-based chile verde is an array of different peppers, which gives it a nice kick with a little bit of heat. The chickpeas replace what would traditionally be pork or chicken. They pair wonderfully with the spice of the chile verde while being a source of plant-based protein.
This recipe does make a good amount of chile verde, which is great for larger groups. However, you can easily half it for a smaller serving size or freeze the other half for an easy, ready to eat dinner. Just reheat it on the stove and top with some fresh cilantro, avocado and some diced jalapenos.
Substitutions
- I made the base of this chile verde using boiled, then pureed tomatillos, onion, garlic, jalapeno peppers, anaheim peppers and hatch peppers. If you can’t find these particular peppers, you can simply substitute them with a different pepper such a poblano pepper.
- I used cannellini beans in this recipe, but you can also swap for navy beans.
Check out these other cozy plant-based dinners!
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White Bean Chile Verde
Ingredients
- 2 cans white beans, navy or cannellini (1/2 lb dried)
- 2 cans chickpeas (1/2 lb dried)
- 1 onion
- 4 hatch chile peppers
- 1 anaheim pepper
- 2 jalapenos
- 8 tomatillos
- 4 garlic cloves
- 1 tsp cumin
- 1/2 tsp oregano
- handful fresh cilantro
- 1 tbs lime juice
- salt and pepper to taste
Instructions
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If you are using dried beans, start by cooking them.
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Chop onion, all of the peppers and peeled tomatillos into quarters and add everything to a large stock pot. Cover with water on medium to high heat.
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Bring water to a boil for 10-15 minutes or until the onion, peppers and tomatillos are soft. Reduce heat.
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Use an immersion blender and purée until everything is smooth.
Alternatively, transfer everything from the stock pot to a blender, then purée until smooth. Once everything is blended together, pour back into the stock pot.
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Drain white beans and chickpeas then add to stock pot along with the cumin, oregano, cilantro, lime juice, salt and pepper. Stir everything together and let cook for about 10 minutes.
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Remove from heat and serve.
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