Tomatillo Chili
Course: main course
Cuisine: American, Mexican
Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, vegan
Servings: 8 large servings
Calories: 196kcal
- 1 Tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 or 2 jalapeno peppers, diced
- 3 carrots, diced
- 3 medium-small potatoes, diced
- 4 garlic cloves, diced
- 2 Tablespoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon Himalayan sea salt
- 2 cups low-sodium vegetable broth
- 2 pounds tomatillos, diced
- 1 14-ounce can chickpeas, rinsed and drained
- 1 14-ounce can cannellini beans, rinsed and drained
- 1 cup fresh or frozen green peas
Garnishes ideas, optional
- 6 Tablespoons cashew or almond yogurt
- 1/2 avocado, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
Heat the oil in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion, peppers, carrots, potatoes, and garlic. Cook, stirring often, for about 5 minutes.
Add the cumin, coriander, and salt. Cook, while stirring, for about 30 more seconds.
Add the broth, tomatillos, chickpeas, and cannellini beans. Bring to a simmer and cook, uncovered, for 15 to 20 minutes or until the carrots and potatoes are cooked through. Add the peas half-way through this step.
Blend about 2 cups of the chili; return to the pot and stir through. If using an immersion blender, whiz for 1 or 2 seconds.
When serving – garnish with a dollop of plant-based yogurt, and/or avocado, and/or cilantro, and/or scallions.
- Some canned beans contain salt. In this instance, you may want to skip adding the Himalayan sea salt.
- You can control the level of heat to suit your taste by adjusting the amount of jalapeños used.
- I suggest wearing gloves when dicing jalapeños or any hot peppers. The seeds in particular contain the most heat.
- As an optional step, broil-roast the tomatillos in the following way before dicing them:
- Put the tomatillos onto a rimmed baking sheet. Broil, about 6 inches from the heat for about 5 minutes.
- Remove the sheet from the oven and turn the tomatillos over, then broil for about 4 more minutes.
- Let the tomatillos cool before dicing them. Reserve the diced tomatillos and their juices for the main recipe.
Calories: 196kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 945mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4294IU | Vitamin C: 57mg | Calcium: 92mg | Iron: 4mg