Green Tomatillo Chili
- Total Time: 1 hours
- Hands-on Time: 15 mins
- Makes: 6-8 servings
While not your typical chili, this take on chile verde (green chili) contains a delicious dose of cumin and coriander, making vegan green tomatillo chili a viable, satisfying choice for everyone, including carnivores.
- 1 teaspoon Frontier Organic Ground Cumin Seed
- 1 teaspoon Frontier Organic Ground Coriander Seed
- 1 teaspoon Frontier Organic Chili Powder
- 2 teaspoons Frontier Organic Low Sodium Vegetable Flavored Broth Powder
- Frontier Coarse Sea Salt
- 1 teaspoon olive oil
- 1 poblano pepper, roasted, seeded and chopped
- 1 large white onion, diced
- 1 green banana pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1 green bell pepper, diced
- 2 cloves garlic, diced
- 4 tomatillos, diced
- 8 large, fresh green tomatoes, peeled, cored and diced (approximately 6 cups)
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 1 12-ounce bottle dark Mexican lager
- water cups 1
- Cilantro, sour cream and chips, for garnish (optional)
1. In a large saucepan over medium-high heat, heat olive oil. Sauté onions and peppers for about 5 minutes, until vegetables are translucent.
2. Add garlic, cumin, coriander and chili powder. Sauté for 2 minutes more, until spices are fragrant.
3. Add tomatillos, green tomatoes, 1 can garbanzo beans, beer, broth powder and water. Reduce heat to medium-low and cook, stirring frequently, for about 20 to 30 minutes, until stew is thick.
4. Into a blender, pour stew and puree. Return to saucepan.
5. Add remaining can of garbanzo beans and cook over low heat for an additional 5 minutes, until beans are warm.
6. Garnish with cilantro, sour cream and chips, if desired.