Green Tomatillo Chili
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Total Time: 1 hrs 15 mins
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Hands-on Time: 45 mins
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Makes: 6-8 servings
Ingredients
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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 Ground Cumin
1 tablespoon Frontier Co-op Coriander
1 tablespoon Frontier Co-op Chili Powder
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
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)
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Directions
1. In a large saucepan heat olive oil over medium-high heat. 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. Taste and add salt as desired. 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.
RECIPE TIP:
For best flavor, toast whole cumin and coriander seeds, then grind with a mortar and pestle.
