New Mexico-Style Vegetarian Green Chili

While traditional green chili relies on pork for that delicious, smoky flavor, this vegetarian option is just as delicious and will have even meat-lovers going in for seconds!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: Mexican
Keyword: Green Chili, Vegetarian
Servings: 4
Author: Kelli


  • 1 Tbsp olive oil not extra-virgin or use canola oil
  • 2 tsp smoked paprika
  • 1/2 yellow onion diced
  • 2-3 cloves garlic minced
  • 1 1/2 Tbsp ground coriander
  • 1 tsp ground cumin
  • 1 Tbsp dried thyme or Mexican oregano
  • 1 14.5- oz can diced tomatoes not drained
  • ~8-oz roasted hatch green chilis diced and seeded
  • 6 cups water
  • 4 tsp better than bouillon vegetable base
  • 2 Tbsp warm water
  • 1 Tbsp corn starch
  • Juice of 1/2 lime
  • Refried beans and tortillas for serving*


  • Place oil in large pot over medium-high heat. Once oil is hot, add paprika and diced onion. Cook until onions start to soften and paprika is fragrant, about 4-5 minutes.
  • Next, add in garlic and cook ~30 seconds. Add coriander, cumin, and diced tomatoes. Cook 1-2 minutes or until spices are fragrant.
  • Add roasted chilis and stir. Finally stir in water followed by bouillon base. Bring to a boil and then reduce to simmer. Cook for ~45 minutes or until broth has slightly reduced down.
  • While chili is cooking, combine 2 Tbsp warm water with 1 Tbsp cornstarch. Add slurry to simmering chili at final 15 minutes of cooking.
  • Taste and adjust seasonings as needed. To serve, place a spoonful of refried beans in the bottom of each bowl. Ladle green chili over beans and serve with homestyle tortillas. Drizzle with lime juice and enjoy!


Recipe for healthier homemade refried beans in post