Creamy Salsa Verde Chili
This post may contain affiliate links, please see our privacy policy for details.
This Creamy Salsa Verde Chili is an easy one-pot weeknight dinner. Served over rice for a complete meal in 30 minutes!
This post is sponsored by Success Rice!
This cold weather has had me in need of super cozy recipes lately. And this Creamy Salsa Verde Chili is the perfect one-pot recipe that will warm you up, but won’t take up too much of your time! It is packed with veggies, beans and a creamy salsa verde broth. Served over rice for the perfect lunch or dinner!
Step One: Make the Rice
The reason I love this recipe so much (other than the fact that it is super tasty), is that everything is made in one pot! And I mean everything…including the rice.
We are using Success Boil-in-Bag Jasmine Rice for this recipe. Not only is it super yummy, it also comes pre-measured and only takes 10 minutes to make. So, while you are prepping the veggies for this chili, you can quickly and easily make the rice.
Step Two: Make the Chili
Once the rice is done, pull the bags out of the water with tongs and place in a strainer. Drain off the rest of the water in the pot and place it back on the stove.
Heat some oil in the stock pot over medium heat. Add diced onion, garlic, jalapeño, bell peppers and dry seasonings. Cook down for 3 minutes, stirring frequently. Add in some vegan cream cheese and mix until smooth and melted – this is going to give the chili some creaminess!
Add the salsa verde, broth and pinto beans. Bring to a boil, partially cover, lower heat and simmer for 10 minutes.
Step Three: Finish & Serve
Since this is a quick chili, we are going to finish it off with a corn starch slurry to thicken it. If you have the time to let it sit and stew all day, you can skip this step, since it will naturally thicken up over time.
Just dissolve some corn starch in some water and add it to the pot. We are also going to add in some cilantro & lime juice for some freshness. Let this simmer for another 5 minutes, and you are ready to eat!
Add some rice to each bowl and then top it off with the chili. Finish it off with your favorite toppings – I did cilantro, green onion & non-dairy yogurt. I also like to have some chips on the side for dipping!
This chili is so cozy and perfect for a quick dinner at home. The leftovers also make the best lunches! Place the leftovers in individual containers for easy, pre-portioned meals.
Tips & Tricks
If you are sensitive to heat you can remove the ribs & seeds from the jalapeño or omit it completely.
If you have the time to let this chili stew for a couple hours, it will naturally thicken up and you can omit the corn starch step.
Need more recipe inspo? Check these out:
Creamy Salsa Verde Chili
Ingredients
- 2 packs Success Boil-in-Bag Jasmine Rice
- 2 tablespoons avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño diced, optional
- 2 bell peppers diced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 8 ounces vegan cream cheese
- 1/2 cup salsa verde homemade or store-bought
- 2 15-ounce cans pinto beans drained & rinsed
- 2 cups broth I used vegan chicken broth
- 2 tablespoons corn starch
- 1/2 bunch cilantro chopped, plus more for serving
- 1 lime juiced, plus more for serving
- non-dairy yogurt, green onion, tortilla chips optional, for serving
Equipment
Instructions
- Fill a large stock pot with water. Submerge 2 bags of rice in the water and bring to a boil (uncovered) for 8-10 minutes. Remove with a fork or tongs and allow to drain in a strainer. Pour the water out of the pot and place it back on the stove.
- Heat the oil in the stock pot over medium heat. Add the onion, garlic, jalapeño, bell peppers and dry seasonings. Cook down for 3 minutes, stirring frequently. Add the cream cheese and mix until smooth and melted.
- Add the salsa verde, broth and pinto beans. Bring to a boil, partially cover, lower heat and simmer for 10 minutes.
- Add the corn starch to a small bowl with 2 tablespoons of water. Mix until dissolved. Add to the stock pot with the cilantro & lime juice and simmer for 5 more minutes. Taste and adjust the seasonings as needed.
- To serve, add rice to each bowl. Top with chili, cilantro, green onions and vegan yogurt. Serve with chips on the side and enjoy.
Video
Notes
- If you are sensitive to heat you can remove the ribs & seeds from the jalapeño or omit it completely.
- If you have the time to let this chili stew for a couple hours, it will naturally thicken up and you can omit the corn starch step.
PHENOMENAL! Made this with your ‘Homemade Salsa Verde’ recipe and this was perfection!! Thank you so much!
Thanks so much Marina! So glad you loved it!
Very creative and easy to customize. Great meal for a chilly night.
Thanks so much Tracy!
A time efficient dish that is a feast for the tastebuds. I added corn kernels, as my children love corn. Served it with tortilla chips. A keeper, yet again!
Thanks so much Mirjam! So glad your whole family loved it!