Vegan Green Chili Soup
This vegan green chili recipe is creamy, cozy, and quietly bold—the kind of soup that starts slow but finishes with a kick. Roasted green peppers and jalapeño build the base, while potatoes and cannellini beans give it body and comfort. It’s weeknight-friendly, meal-prep approved, and easy to adapt—smooth or chunky, spicy or mild, always full of flavor.
Servings: 6
Calories: 146kcal
Ingredients
For the stock
- 3 green bell peppers stem removed and deseeded
- 2 medium plum tomatoes cut in half
- 1 medium red onion halved
- 1 small jalapeño pepper stem removed and deseeded
- 8 big stems fresh parsley with the leaves
- 1 teaspoon red pepper flakes
- 7 cups vegetable broth or equivalent amount of vegetable bouillon and water
For the soup:
- 2 tablespoons canola oil
- 2 medium potatoes sliced thinly to create round discs and then cut into halves or quarters to be bite-sized
- 1 cup mushrooms sliced
- ½ medium yellow onion sliced into strips
- 3 medium cloves of garlic minced
- 1 15-ounce can of cannellini beans drained and rinsed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 bay leaves optional, remove before serving
- Fresh parsley leaves for garnish
- Sliced lemon for garnish
- More red pepper flakes for garnish
Instructions
- Preheat your oven to 400° Fahrenheit.
- Place the bell peppers, tomatoes, red onion, and jalapeño, in a baking tray, and bake them for about 35 minutes.
- Once ready, add them to a blender with the vegetable broth, parsley, and red pepper flakes and blitz until smooth. You might need to blend it in batches to avoid it from overflowing. Set aside.
- Add canola oil to a soup pot over medium-high heat. Then add the potatoes, mushrooms, sliced yellow onion, and garlic and cook for about 5 minutes. Then add the cannellini beans.
- Add the salt, black pepper, and dried oregano. Then cook for another 2 minutes, stirring regularly.
- Pour your previously prepared blended stock into the pot and add the bay leaves (if using). Lower the heat to medium and let the soup simmer for 15 minutes. Remove the bay leaves.
- Serve and garnish with red pepper flakes, fresh parsley, and a slice of lemon.
Notes
- Storage: Store leftovers in an airtight glass container in the fridge for up to 4 days. To freeze, pour into silicone ice cube trays or freezer-safe jars and freeze for up to 3 months.
- Reheating: Warm refrigerated soup in a saucepan over medium heat for 5–10 minutes. For frozen portions, thaw overnight or heat directly from frozen over medium-low heat until warmed through (about 20–25 minutes).
- Texture Fixes: If the soup is too thick, add extra broth. Too thin? Add a few sautéed veggies or blend a portion to thicken. You can also fully blend it for a creamy finish or leave it chunky and rustic.
- Spice Level Adjustments: Skip the jalapeño or reduce red pepper flakes for a milder version. Love heat? Leave the jalapeño seeds in or add a dash of hot sauce before serving.
- Ingredient Swaps: Feel free to use poblano or banana peppers for a twist on the base broth, sub chickpeas or black beans for cannellini beans, or try sweet potatoes or russets instead of Yukon golds for a change in texture and flavor.
Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1500mg | Potassium: 578mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1224IU | Vitamin C: 72mg | Calcium: 37mg | Iron: 1mg