Vegetarian Chile Verde with Garbanzo Beans

  • Author: Erin Alderson
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 large servings (or up to 8 as a starter)
  • Category: Soup
  • Method: Stovetop


Salsa Verde

2 small poblano peppers

1/2 pound tomatillos

2 garlic cloves

1/2 medium yellow onion

1/3 cup cilantro

1 lime, juiced

1/4 to 1/2 teaspoon salt


2 tablespoons ghee

½ medium yellow onion

½ pound red potatoes, scrubbed and cubed

½ teaspoon cumin

½ teaspoon dried oregano

½ teaspoon sea salt

1 to 2 cups water or broth

1 15oz can BUSHS® Organic Garbanzo Beans, drained and rinsed


Rice, for serving

Pepitas, for serving

Cilantro, for serving


  • Prepare the poblano and tomatillos. Roast the poblanos under the broiler (or on a gas stove stop) until charred. Place in a bowl and cover with a plate. Let rest until mostly cool. Remove the peel, most seeds, and stem. For the tomatillos, bring a pot of water to boil then add the tomatillos. Let heat for a minute then then transfer to a colander. Remove the skins from the tomatillos.
  • To make the salsa, place the garlic in the food processor and give a whirl. Add in the onion, poblanos, and cilantro, letting the food processor run until everything is in small pieces. Add in the tomatillos, lime juice, and salt; run the food processor until everything is well combined and the tomatillos are in small pieces. (see note) Set mix aside.
  • In a large pot, heat the ghee over medium heat. Add the onion and let cook until fragrant, about 3 to 4 minutes. Stir in the cubed potato and cook for another 3 to 4 minutes. Add in the spices and water, cooking for a minute to warm the spices. Finally, add in the salsa along with about 1 cup of water. Bring the mixture to a boil, reduce to a simmer, and cook until potatoes are tender; 10 to 15 minutes (Depending on the size of your potato cube).
  • When the potatoes are just tender, stir in the garbanzo beans and cook the stew for another few minutes to heat the garbanzo beans in the mixture. If the stew feels too thick, add a splash or two more of water or broth.
  • Place a scoop of rice in a bowl and top with the stew along with a sprinkle of toasted pepitas and cilantro.



I specifically did not use my blender for this recipe. I find the high-speed blender does too good of a job by creating a creamy sauce out of the tomatillos. I like the texture and color better with the mix coming from the food processor.

Keywords: chili verde