Fueled by Carrots

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Vegan Green Chili

vegan green chili

I had never heard of green chili until we went to visit family in Colorado, it was everywhere.  Since I didn’t know what it was, I had to google it and sadly found out it was usually made with hunks of pork.

There is a happy ending to that story, I found a vegetarian friendly restaurant that served vegetarian green chili!  It was so good! I knew I had to make some for home.  This is my version of vegan green chili. My red style chili recipe can be found here.

Vegan Green Chili

I set about making this by combining a few different recipes.   The version I had at that restaurant in Colorado was very heavy on the potatoes, I didn’t really want that.  Jackfruit seemed like a good add in for the pork.  Since I already had sweet potatoes I went with those, they add a nice pop of color too.

This will warm you from the inside out on a chilly day.  I enjoy it served over some Fritos!

Vegan Green Chili


2 cans jackfruit - drained, rinsed, shredded

1/4 cup flour

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1TBS olive oil

1 yellow onion, chipped

3 cloves garlic, minced

3/4 cup roasted green chili, preferably hatch (fresh, frozen, canned)

35 oz mild salsa verde

3 cups low sodium vegetable stock

4 cups diced sweet potatoes

salt & pepper to taste


Combine the jackfruit, flour, salt, pepper, and garlic powder in a ziplock bag. Shake to coat thoroughly. Set aside.

In a large pot over medium heat, warm the oil. Add the onion and garlic and saute until tender.

Add the jackfruit and cook 5 minutes. Add the chilis, salsa verde, stock and bring to a boil. Cover and simmer on low for 20-30 minutes.

Add the potatoes and raise the heat to a poil. Reduce to a simmer and cook until the potoates are tender.

I like to serve over fritos.



I’m linking up with Confessions of a Mother RunnerA Whisk and Two Wands, and The Fit Foodie Mama for #MeatlessMonday!

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