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Vegetarian Chili Verde
Created by Chef Lesle, this hearty vegetarian chili verde blends tender white beans, green peppers, and mild chiles with the gentle sweetness of chopped Subarashii Kudamono Dried Asian Pears. Simmered in a savory broth seasoned with cumin, oregano, and garlic, it’s a vibrant, comforting dish with unexpected depth.
Serves 4–6.
Ingredients
1 Tbsp. vegetable oil
1 large onion, diced
3 cups diced green or white bell peppers
1 cup diced mild or hot green chiles
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
1 tsp. oregano, preferably Mexican
¼ tsp. black pepper
6 cups low sodium vegetable stock
3 cups cooked white beans (navy or cannellini) or 2 - 14.5 ounce cans,
rinsed and drained
1 cup Subarashii Kudamono Asian Dried Pears, chopped
6 ounces shredded white cheddar cheese (optional)
Preparation
- In a large soup pot, heat oil over medium high heat. Add onion, peppers and chiles. Sauté 5-10 minutes or until softened and onions are translucent.
- Stir in garlic, salt, cumin, oregano and pepper. Cook for 1 minute.
- Add stock and beans. Bring to a boil and then turn down heat and simmer for 20 minutes.
- Stir in dried pears and simmer another 10 minutes. Serve with cheese and cilantro sprinkled on top.
Note: If you like your chili less spicy, reduce chiles to your comfort level and add that much more volume in bell peppers.
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