Vegan, Gluten-Free and Oil-Free Charred Salsa Verde Chili
Get ready to have your mind blown with this Charred Salsa Verde Chili. From the earthy flavor of the pinto beans combined with the soft, creamy and mild tasting black beans this vegan chili will be a homerun for a weeknight dinner, outdoor camping or meal prep. Now if charring jalapeños and tomatillos on an open flame is not your thing do not get discouraged. You can easily add a teaspoon of ground cumin or liquid smoke followed by a cup of my Vegan Salsa Verde to achieve that smoky flavor that charring does to a dish. But I highly encourage you give it a chance because the Charred Salsa Verde offers this chili an appetizing tartness and mild hints of spiciness that is not overwhelming but oh so delicious.
Ingredients for this Salsa Verde Chili
I will link several canned options for simplicity however I soaked eight ounces of both the black and the pinto beans overnight. I would say a good nine hours. The only hard labor you have to do here is chop the onions and char the tomatillos and jalapeños. The rest as they say is Instant Pot history. As for the bean content, I soaked eight ounces of the black beans and eight ounces of the pinto beans, this should be the equivalent of twenty-six ounces in cooked beans. This is roughly two cans of each bean. I recommend when using canned black beans or pinto beans you drain the juice inside and wash thoroughly as this will reduce the sodium content by atleast forty-five percent. This chili stores well for a week and can be frozen for a month and when ready to enjoy take it up a notch with some fresh cilantro, avocado slices for garnish in addition to jalapeño coins. To add hints of creaminess you can also make my Vegan Sour Cream. Looking to add more protein in your diet then you can also add the power of Texturized Vegetable Protein (TVP). Let’s begin shall we!
Vegan, Gluten Free, and Oil Free Charred Salsa Verde Chili
Equipment
- Instant Pot (optional, alternatively you can use a stovetop)
- Stove
- Knife
- Cutting Board
- Skewers or Fork
- Blender of Immersion Blender
Ingredients
- 8 Ounces Soaked Black Beans
- 8 Ounces Soaked Pinto Beans
- 1 Cup Chopped White Onions
- 5 Cups Vegetable Broth
- 4 Cloves Minced Garlic
- 3 Whole Jalapeños
- 4 Whole Tomatillos
- 1 Medium Green Bell Pepper
- Salt and Pepper to taste
Optional Garnishes
- Cilantro
- Jalapeños Coins
- Vegan Sour Cream
Instructions
Charring the Tomatillos and Jalapeños
- On your skewer add the ingredients and char on an open flame rotating every 2 minutes for 10 minutes making sure they do not burn.
Instant Pot
- On the saute setting add the onion and the bell pepper to saute with a little water. If you prefer to use oil go right ahead. You will saute until the onions are translucent. After they are sauteed add salt and pepper to your preference, I only added 1 teaspoon of salt and 1/2 teaspoon of pepper. Proceed to add the minced garlic and saute for 1 minute at the most. Deglaze the bottom of the Instant Pot by adding the vegetable broth.
- Add the rest of your ingredients leaving the tomatillos and jalapeños to float on the top. Set the Instant Pot for 30 minutes on the manual setting also known as pressure cook on some devices.
- Once the chili is done and you have safely removed the lid from the Instant Pot use your immersion blender to blend all of the ingredients making sure to dissolve the tomatillos and jalapeños. Be careful not to blend too much as you will end up with a gazpacho consistency. You will want to leave some chunks of the peppers and the tomatillos for aesthetics and most of the beans whole as well.
- Enjoy with the ones you love the most.
Notes
I am one of those people who bought a bunch of beans when Covid lockdown hit, and am now looking for creative ways to cook them. So glad I found your recipe!
Hope you love this chili Susan.
I always try to cook with beans whenever possible. I don’t have an instant pot, but it is on my list of wants. This recipe is easy enough for the stove top so it is on my list of things to make and eat. Thanks for another great recipe.
Thank you Gina.
My husband is always asking me to make some sort of bean recipe that’s more exciting. I normally just add it to my stir fry’s and soups lol. This looks great!
Thank you Linda.
I love the bold flavors of this chili!
It is a must try Addie.
Absolutely delicious, I can’t wait to make it again!
Thank you Ruth.
What a lovely recipe! Have the recipe immediately sent to a good friend of mine who eats vegan! She will be thrilled! Thanks for sharing!
Thank you so much Nora.
Love this recipe! Chili is one of my favorite cool weather meals. I love the addition of the charred tomatillos and jalapeños!
Thank you Arica.
Love this salsa verde chili recipe and how healthy it is! Charring it definitely gives it a much bolder flavor. I like eating it with my potato tacos. So yummy!
I could go for some potato tacos right now.
OMFG, this was so freaking good, I love salsa verde and I had never thought of putting it into chili before! This was so perfect and so delicious! It is going on weekly rotation in our house!
Glad you enjoyed it Kayla.
Every time I see your cooking, I feel like knocking at your door and begging for a plate at your table! Too bad there’s a big pond between us! LOL
One day we will meet. I love exploring your site too. Everything is so beautiful.
I am loving this meatless chili!! Charring the peppers and tomatillos must add amazing flavour!
It adds such a depth of flavors its a must try.
I can’t wait to try this – I’m sure that charring step adds a ton of flavor!
Definitely Sue.
This was great. My family loves both black beans and charro beans so it was a great combo for us!
Thank you Audrey.
I always know your recipes are going to be full of flavor and stuff that’s good for you too! This is one of my new favorites!!
Thank you Emily.
I love that its oil-free and also that you use dry beans, I want to do that too because it has less sodium than canned beans.
Gotta love beans especially in a vegan lifestyle. They are so versatile.