Green Tomatillo Chili

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.

Share with your friends



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