Creamy Salsa Verde Chili
This Creamy Salsa Verde Chili is an easy one-pot weeknight dinner. Served over rice for a complete meal in 30 minutes!
Equipment
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
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.
Nutrition
Calories: 445kcal | Carbohydrates: 63g | Protein: 14g | Fat: 18g