30 minCook
  • 1 ½ cups of Daring Original Pieces
  • 3 tbsp minced garlic
  • ½ medium carrot, chopped
  • 1 16oz can of green chilis
  • ¼ cup sweet corn
  • 6 cherry tomatoes, chopped
  • ½ cup chopped onion
  • 1 cup diced bell pepper
  • ¼ cup chopped cilantro
  • Juice of 2 limes
  • 1 tsp lime zest
  • 1 cup cooked brown rice
  • 32oz low sodium vegetable broth


  • 2 tablespoons each of cumin, chili powder, paprika, chipotle chili powder, fresh marjoram, fresh thyme


  • ½ an avocado, sliced
  • 1 dollop vegan sour cream
  • Fresh cilantro
  • Red pepper flakes
  • Corn Tortillas
  • ½ jalapeño, thinly sliced
  • ½ radish, thinly sliced
The Daring Denver Green Chili Stew

A note from Sam Moorman from @bestofvegan

I love comfort food–and since going vegan 2 years ago, I've always been on the lookout for plant-based and vegan options to help my transition without feeling major fomo. After trying just about all of the vegan chicken options, I gotta say Daring plant-based pieces win by a landslide. That’s what inspired me to make this hearty and comforting Green Chili Stew–with smoky hatch green chilis (a southwestern staple) and Original Daring Pieces. It’s like a giant hug from Denver in a bowl.


Step 1

In a deep pan, heat the stove to medium-high heat.

Denver Green Chili Stew Step 1

Step 2

Add olive oil and sauté garlic, onions and Daring Original Pieces with a little salt and pepper until golden brown.

Denver Green Chili Step 2

Step 3

Add in the rest of the ingredients to the pan (except the veggie broth and rice) and sauté until the veggies soften.

Step 4

Pour in some veggie broth, add in the rice and stir. Simmer with the lid on at low to medium heat for about 10-12 minutes.

Serve in bowls and optionally garnish with fresh sliced avocado, vegan sour cream, crispy rolled tortillas, sliced lime, red pepper flakes, jalapeños and radishes.