There are no beans in this Vegetarian Chili Verde by Giada De Laurentiis recipe. Instead, it is loaded with lots of other goodies: poblano chiles, sweet potatoes, Yukon Gold potatoes, tomatillos, and hominy. This hearty Vegetarian Chili Verde recipe for dinner can serve up to 4 people.

Giada Vegetarian Chili Verde Ingredients

• ¼ cup of extra-virgin olive oil
• 2 large fresh poblano chiles, seeded (1 diced, 1 cut into 4 strips)
• 1 (8-ounce) sweet potato, peeled and cut into ⅓-inch cubes
• 1 (8-ounce) Yukon Gold potato, peeled and cut into ⅓-inch cubes
• 1 cup of chopped onion
• 4 large tomatillos (8 to 9 ounces total), husked, rinsed, cored, and chopped
• 4 large garlic cloves, smashed and chopped
• 1 tablespoon of all-purpose flour
• 2 tablespoons of dried oregano
• 2 teaspoons of ground cumin
• 1 teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• 2 (15-ounce) cans of hominy with juices
• 1 cup of vegetable broth
• 1 (7-ounce) can of diced mild green chiles

How To Make Giada Vegetarian Chili Verde

1. Heat Your Oil: In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the diced poblano, sweet potato, Yukon Gold potato, onion, tomatillos, and garlic. Cover and cook, stirring frequently, until the onion softens, which takes about 8 minutes.
2. Add Your Seasonings: Mix in the flour, dried oregano, ground cumin, kosher salt, and black pepper. Stir to combine everything well and cook for a couple of minutes to let the spices blend with the vegetables.
3. Pour in the Liquids: Add the hominy along with its juices and pour in the vegetable broth. Stir everything together and bring the mixture to a gentle simmer over medium heat.
4. Make the Chile Sauce: Put the diced green chiles into a food processor. Using tongs, take out the 4 strips of poblano from the pot and add them to the processor. Blend until smooth, then scrape the chile sauce back into the pot.
5. Simmer the Chili: Cover the pot and let the chili simmer on low heat for 20 minutes. Then, uncover and cook for another 20-25 minutes, stirring often, until the potatoes are tender and the chili thickens nicely.
6. Final Touches: Taste the chili and adjust the seasoning with more salt or pepper if needed. Serve it hot in bowls, and enjoy!

Recipe Tips

• Add some heat: If you prefer a spicier dish, chop and add a fresh jalapeño or serrano pepper along with the poblano chiles to give it more kick.
• Use canned tomatillos: If fresh tomatillos are hard to find, use canned ones. Rinse and chop them before adding to the pot, just like you would with fresh tomatillos.
• Make it heartier: For extra protein, toss in cooked black or pinto beans near the end of the cooking process. They’ll blend well with the hominy and spices.
• Adjust the texture: For a thicker chili, remove the lid during the last 15 minutes of simmering. This allows excess liquid to evaporate, making the chili nice and thick.
• Freeze for later: This chili freezes well. Cool completely, then store in freezer-safe containers. When ready to serve, thaw in the fridge overnight and reheat on the stovetop.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Make-Ahead Cioppino
• Giada Spicy Tomato and Lentil Gazpacho
• Giada De Laurentiis “House” Soup