Green Tomatillo Chili
Total Time: 01h 15m
Hands-on Time: 00h 45m
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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Ingredients
- 1 tablespoon olive oil
- 1 large white onion, diced
- 1 poblano pepper, roasted, seeded and chopped
- 1 green banana pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1 green bell pepper, diced
- 2 cloves garlic, diced
- 1 tablespoon Frontier Co-op® Cumin, ground
- 1 tablespoon Frontier Co-op® Coriander Seed, ground
- 1 tablespoon Frontier Co-op® Chili Powder
- 4 tomatillos, diced
- 8 to 10 large fresh green tomatoes, peeled, cored and diced (approximately 6 cups)
- 2 cans (15 ounces each) garbanzo beans, drained and rinsed
- 1 bottle (12 ounces) dark Mexican lager
- 2 tablespoons Frontier Co-op® Vegetable Broth Powder
- Frontier Co-op® Sea Salt, to taste
- 1 cup water
- Cilantro, sour cream and chips, for garnish (optional)
Directions
- In a large saucepan heat olive oil over medium-high heat. Sauté onions and peppers for about 5 minutes, until vegetables are translucent.
- Add garlic, cumin, coriander and chili powder. Sauté for 2 minutes more, until spices are fragrant.
- 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.
- Into a blender, pour stew and puree. Taste and add salt as desired. Return to saucepan.
- Add remaining can of garbanzo beans and cook over low heat for an additional 5 minutes, until beans are warm.
- 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.
