Slow Cooker

Vegan Slow-Cooker Tomatillo Stew

April 21, 2021
19 Ratings
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 6 hours 15 minutes
  • Serves 6 to 8
What You'll Need
  • 2 medium jalapeños (halved and seeded for less heat, if you prefer)
  • 8 ounces canned diced green chiles
  • 1/2 pound (about 5 medium) tomatillos, husked and washed, quartered
  • 1 cup fresh cilantro leaves and stems
  • 4 cups low-sodium vegetable broth, divided
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, smashed and chopped
  • 2 teaspoons ground cumin
  • Kosher salt
  • 1 (15-ounce) can pinto beans, drained and rinsed well
  • 1 (15-ounce) can black beans, drained and rinsed well
  • Crushed corn chips, for serving
  • Freshly chopped cilantro, for serving
  • Lime wedges, for serving
  1. Combine jalapeños, green chiles, tomatillos, and cilantro with 1/2 cup vegetable broth in a blender and puree until smooth. Scrape mixture into the bowl of a slow cooker.
  2. Heat oil in a medium skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes, then add cumin and season with salt. Scrape mixture into the bowl of your slow cooker. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won't get as much depth of flavor, but ultimately it will all be fine and taste great.
  3. Stir in remaining broth and beans. Season with more salt. Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
  4. Take the lid off the slow cooker and use a potato masher to mostly crush the beans and thicken the stew. Stir and cook on high for another 15 minutes.
  5. Divide soup into bowls and serve topped with crushed chips and cilantro. Serve with lime wedges.

See what other Food52ers are saying.

  • Susan Dodia
    Susan Dodia
  • Cami Thompson
    Cami Thompson
  • karen_j_young
  • Susan

7 Reviews

karen_j_young November 8, 2022
The only change I made, initially, was to cook this on the stovetop. This was entirely too watery for me- not at all like the picture. I didn't want to scrap it entirely, so I added more cans of beans, corn, and ground Beyond burgers and it's better. I'm disappointed because I wanted a simple stew and this was much more like a broth-based soup as written.
Susan September 23, 2021
This is a great recipe inspiration. I LOVE spicy things, but with one jalapeno (half heartedly seeded) and only 4 ounces of green chiles, it was spicy enough that I needed to add a third can of beans. I also made this on the stove top over about an hour. It was delicious served with chopped red onion, avocado, and cilantro as well as warmed corn tortillas since I didn't have chips.
Susan D. September 22, 2021
We didn't love it. It was a little watery and the jalapenos I had were SO HOT I never even added the green chili, which is the flavor I prefer. Next time I will put in the green chili first and add jalapeno if we need more heat.
PattiB September 19, 2021
Deee-lish and simple! I did crush tortilla chips on top and cut up an avocado too.
Cami T. September 13, 2021
This was great! I added some browned tempeh for a little more protein which also made it a bit more hardy.
TylerV December 6, 2020
This was delicious and quite easy to throw together.
foodie2811 November 8, 2020
Absolutely delicious! I added some browned impossible meat.