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Vegetarian Chile Verde with Garbanzo Beans

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Chile Verde is a stew that is traditionally from Northern Mexico that made its way north in many different variations. As with most traditional chile verde recipes, this stew is usually heavily meat-based featuring pork that is cooked until extremely tender. Some versions feature few tomatillos but I love the brightness they add with the peppers. Also, if you’re curious about using chile versus chili- Merriam Webster has an in depth article.

BUSH’S® Organic Garbanzo Beans

One of my favorite things is to make a traditional meat-based recipe and find a way to turn it into a vegetarian delight. This chile verde is the prime example. I’m using BUSH’S® Organic Garbanzo Beans in place of the pork. It’s a great to keep a good level of protein in this stew.

I like to add the beans towards the end of cooking to help keep texture, really making them the star of this dish. I also like to use BUSH’S® Beans

Spice it up

I went fairly mild with the heat of the peppers in this recipe. You can always add more poblanos or use different chili peppers such as anaheim or jalapeno. Play around to find your favorite combination of peppers.

Make it a meal

Finally, this stew can easily be an extremely filling meal. You can eat it as is but I love it served over rice and usually with a freshly made flour tortilla. I used organic red rice but any variety of rice would work.


Vegetarian Chile Verde with Garbanzo Beans


Salsa Verde

2 small poblano peppers

1/2 pound tomatillos

2 garlic cloves

1/2 medium yellow onion

1/3 cup cilantro

1 lime, juiced

1/4 to 1/2 teaspoon salt


2 tablespoons ghee

½ medium yellow onion

½ pound red potatoes, scrubbed and cubed

½ teaspoon cumin

½ teaspoon dried oregano

½ teaspoon sea salt

1 to 2 cups water or broth

1 15oz can BUSHS® Organic Garbanzo Beans, drained and rinsed


Rice, for serving

Pepitas, for serving

Cilantro, for serving


  • Prepare the poblano and tomatillos. Roast the poblanos under the broiler (or on a gas stove stop) until charred. Place in a bowl and cover with a plate. Let rest until mostly cool. Remove the peel, most seeds, and stem. For the tomatillos, bring a pot of water to boil then add the tomatillos. Let heat for a minute then then transfer to a colander. Remove the skins from the tomatillos.
  • To make the salsa, place the garlic in the food processor and give a whirl. Add in the onion, poblanos, and cilantro, letting the food processor run until everything is in small pieces. Add in the tomatillos, lime juice, and salt; run the food processor until everything is well combined and the tomatillos are in small pieces. (see note) Set mix aside.
  • In a large pot, heat the ghee over medium heat. Add the onion and let cook until fragrant, about 3 to 4 minutes. Stir in the cubed potato and cook for another 3 to 4 minutes. Add in the spices and water, cooking for a minute to warm the spices. Finally, add in the salsa along with about 1 cup of water. Bring the mixture to a boil, reduce to a simmer, and cook until potatoes are tender; 10 to 15 minutes (Depending on the size of your potato cube).
  • When the potatoes are just tender, stir in the garbanzo beans and cook the stew for another few minutes to heat the garbanzo beans in the mixture. If the stew feels too thick, add a splash or two more of water or broth.
  • Place a scoop of rice in a bowl and top with the stew along with a sprinkle of toasted pepitas and cilantro.


I specifically did not use my blender for this recipe. I find the high-speed blender does too good of a job by creating a creamy sauce out of the tomatillos. I like the texture and color better with the mix coming from the food processor.

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Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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