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Green Tomatillo Chili

Green Tomatillo Chili

Name: Green Tomatillo Chili
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: Serves 6 - 8
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 Organic; 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)

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.

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 Organic
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.

Recipe Note:

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

Green Tomatillo Chili

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