We are expecting another snow storm here in Connecticut tomorrow, and the only thing on my to do list is curling up on the couch with a bowl of this warm and hearty roasted tomatillo and white bean chili.
If you’ve been following along with G in the C for a while, you may know my obsession with big bowls of love, especially if that bowl of love can be enjoyed while sitting on a couch wearing sweatpants.
What I’m loving about this bowl of love, is that this roasted tomatillo and white bean chili is not only the perfect dish to devour on your couch (with or without a snow storm outside), but oh yeah, it also happens to be packed with nutrition. A hearty, satisfying and delicious bowl of love, that’s also healthy. Now this is what snow storm dreams are made of.
This chili is packed to the brim with all of my favorite things; beans, quinoa, lime, cumin and then the star ingredient for me, roasted tomatillos. Let’s just talk about those tomatillos for a minute, the base of the chili. Tomatillos roasted until golden perfection all blended together with a generous handful of cilantro. Mixed with garlic, onion and cumin, you have the perfect base that’s rich and savory, but also bright and acidic. I mean, sure, canned tomatoes are fine for your average chili. But if you really want something special, let’s just all agree to use roasted tomatillos instead. I promise they make everything better (even snow storms in March).
To finish off this dish, I added all of my favorite fixings (I think that’s honestly the only reason I eat chili). A ton of lime, avocado, cilantro, and my personal favorite, jalapeno peppers thinly sliced. Grab a handful of tortillas, go change into some comfy sweatpants, turn on Bravo and call it a day.
So whether you’re expecting another snow storm like us, or enjoying a beautiful sunny day, I hope this chili helps make you as warm and cozy as it’s making me.