This easy 4 Ingredient Vegan Chili Verde is spicy and flavorful. Made in less than 15 minutes, it's a quick meal.
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
I decided to make this 4 Ingredient Vegan Chili Verde not only because my 3 Ingredient Vegan Chili has been such a huge hit and one of my favorite go-to meals, but because I thought a vegan green chili was overdue.
For this vegan chili verde I used spicy tomatillo salsa, white beans, vegan chicken strips, and sweet corn. Since the salsa is quite spicy, the sweet corn balances the chili out.
I also like to add chopped avocado to add some creaminess and to tone things down even more.
If you want an easy meal that comes together in minutes, this 4 Ingredient Vegan Chili Verde is for you!
This vegan green chili is perfect for a road trip. I love meals like this chili recipe for going camping. The last thing I want to do is pack a bunch of herbs and spices when I go on a road trip. I like things as easy as possible.
I prefer one pot meals over elaborate meals that take a lot of time and effort.
Jump to:
❤️ Why You'll Love It
- Made with only 4 ingredients, it's a quick and easy meal.
- It's customizable: use a mild salsa if you want it mild. Add your favorite toppings, beans, and protein.
- It freezes well.
🧾 Ingredients
- Vegan chicken strips: I used vegan gluten free chicken strips when I first published this recipe, but the brand I used no longer makes them. I used soy curls when I updated this recipe. If you use them, you'll also need olive oil, salt, and pepper. You could also use vegan beef crumbles, tofu, or tempeh.
- Tomatillo salsa verde: Adds a spicy tangy flavor. You could use red salsa instead. I used Frontera brand when I first published this recipe, and Sprouts when I updated it.
- White beans: I used great northern beans, but you could use pinto beans or another kind of bean.
- Corn: Adds sweetness. When I updated this recipe I could not include corn because since creating the recipe I found out I have a corn intolerance. You could use bell pepper or another veggie.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Other veggies: red bell pepper, sweet potato, butternut squash, pumpkin purée
- Other beans: pinto beans, black beans or cannellini beans
- Other protein: tofu, tempeh, vegan beef crumbles
- Red salsa
5 Secrets to Vegan Cooking
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Step 1: If you use soy curls, you'll need to soak them in water first. Drain, then add them to a hot skillet with olive oil.
Step 2: Add salt and pepper. Cook on all sides until golden.
Step 3: Place all ingredients in a large pot. I thinned it out with water, but you could also use vegetable broth.
Bring to a boil. Then reduce to a simmer and cook for 8-10 minutes on medium heat.
Pour into bowls and serve with your favorite toppings.
🥡 Storage
This vegan chili verde recipe will last about 5 days in an airtight container in the fridge.
💭 Tips
- The outcome of this vegan green chili all depends upon the salsa you use. If you aren't into spicy foods, use a mild salsa instead of the one I listed.
- Change the ratio of ingredients to suit your tastes.
- I didn't include salt because the vegan chicken strips have a good amount of sodium. If you use another protein, you'll need to add salt.
- Swap out the vegan chicken strips for another bean or maybe some white potato.
🍽 Serving
- Fresh cilantro garnish
- Lime juice
- Vegan sour cream
- Sliced avocado
- Tortilla chips
- Chopped tomatoes
- Chopped green onion
Other Chili Recipes
If you tried this 4 Ingredient Vegan Chili Verde Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This vegan chili verde is a comforting meal. Perfect for game day!
📋 Recipe
4 Ingredient Vegan Chili Verde
Ingredients
- 1 ½ cups vegan chicken strips, cut into small chunks (about 12 strips) - I used Beyond Meat*
- 2 cups tomatillo salsa - I used Frontera
- 15 ounce can of great Northern beans
- 1 cup corn
- 1 cup water
Instructions
- Place all ingredients in a deep pan.
- Bring to a boil, then reduce to a simmer and cook on medium heat for about 8-10 minutes or until heated through.
Notes
Nutrition
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Joan says
I made this last night but used Beyond ground beef instead because the grocery store didn't have the chicken (had to cook the meat before adding to this recipe). It was delicious! I had it with some tortilla chips.
Willow Moon says
Thanks Joan, I'm glad you liked it!