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.

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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.

For best flavor, toast whole cumin and coriander seeds, then grind with a mortar and pestle.


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