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Vegan Chile Colorado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Stews
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


Getting back to my New Mexican roots today by making this delicious Vegan Chile Colorado, a hearty veggie stew made with a red chile broth.


Units Scale
  • 4 oz Butler soy curls™ (1/2 bag)
  • 9 dried Guajillo red chiles
  • 2 dried Ancho chiles
  • 1 white onion
  • 1 large carrot (about 1/2 cup)
  • 3 ribs celery (about 1/2 cup)
  • 4 potatoes (red or russet - about 4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 tsp ground cumin
  • 1 tsp marmite (or add soy sauce and/or salt to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3-4 cloves garlic, minced
  • 2 Tbs Masa Harina (or corn/potato starch)
  • 1 Tbs Mexican oregano (use Italian oregano if you must)


  1. Rehydrate soy curls by placing them in a bowl and covering them with hot water. Set aside. 
  2. Clean chiles by removing stems, seeds, and veins.  
  3. Wash your hands thoroughly after handling chiles!
  4. Toast chiles in a 250° F oven for 5 minutes
  5. Rehydrate chiles by placing them in a saucepan and covering with hot water
  6. Simmer for 10 minutes or until soft
  7. Strain chiles into a blender reserving some of the chile water
  8. Blend the chiles using a little of that chile water to get a smooth thick paste, then set aside
  9. Dice the onion, chop the carrots & celery, then add to a dutch oven
  10. Add enough water to prevent sticking and saute until softened
  11. Add the chile paste.  
  12. Then add 1 cup of water to the blender to rinse out any remaining sauce, then add to the pot too
  13. Stir well then add veggie broth and potatoes
  14. Bring stew to a simmer then add marmite, cumin, garlic powder, and onion powder - stir well
  15. Drain the soy curls and add them along with the minced garlic - stir well
  16. Simmer stew until potatoes are fork-tender. then add masa harina to thicken
  17. Once the stew thickens. remove from heat and crumble in the oregano
  18. Let set 5 minutes for the flavors to meld
  19. Serve with your favorite garnish