Green Tomatillo Chili

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  • Total Time: 1 hrs 15 mins
  • Hands-on Time: 45 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 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)






    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.



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


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