As the months get cooler, one of my favorite things to make is chili, especially this vegetarian tomatillo chili. There is something about spices toasting and simmering away that makes your whole home feel cozy and warm. It just makes me happy
And while my crew loves a good traditional chili, I personally love more of a “white chili” made with tomatillos instead of crushed tomatoes. It just keeps the chili light and refreshing. Plus I just have an obsession with tomatillos and try and sneak them into just about anything I can.
Then to give vegetarian tomatillo chili a big bold, spicy flavor I added in a ton of poblano papers, garlic, cumin, and my very favorite, fennel. I love how fennel helps create a “meaty” earthy flavor to the chili while keeping it vegetarian.
My favorite part of this vegetarian tomatillo chili is the fire-roasted corn and swiss chard. Years ago we used to make a white bean chicken chili by Giada DeLaurentis. The recipe is years old. JP and I used to make it when we were first dating. My favorite part of that recipe was the addition of swiss chard. It was the first chili or soup I had ever made used chard, and I loved it. (Now I add swiss chard to so many of my soups, stews, and chilis)
I love serving this hearty chili over a bed of brown rice. Then I add a generous amount of sliced avocado, a little lime, and of course a sprinkle of red pepper flakes for just a little added heat.
This vegetarian tomatillo chili eats like a cozy hearty meal but won’t with you down. The best of both worlds. Good food that makes you FEEL GOOD too.