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Vegetarian tomatillo chili

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 2 tbsp of olive oil
  • One large white onion chopped
  • 8-10 large tomatillos husked, rinsed, and quartered
  • 2 poblano peppers chopped
  • 1 jalapeno chopped
  • 6-8 cloves of garlic minced
  • 1 tbsp of chili powder
  • 2 tsp of fennel seeds
  • 2 tsp of cumin
  • 4 cups of vegetable or chicken broth
  • 1 can of cannellini beans drained and rinsed
  • 1 cup of fire-roasted corn I used frozen
  • 8-10 leaves of swiss chard rinsed, stems removed and chopped
  • 2 limes
  • 1 tsp of dried red pepper flakes
  • sal/pepper to taste
  • 2 limes
  • Avocado and/or brown rice for garnish

Instructions

  • Over medium/low heat, in a large dutch oven (or pot of your choice) add the 2tbsp of olive oil. Once heated, add the chopped onion, tomatillos, and peppers. Stir and allow to cook until onions are translucent (about 3-5 minutes).
  • Then add the garlic and spices (chili powder, fennel, and cumin). Stir to combine. Cook for 1-2 minutes over medium-low heat until garlic and spices are toasted (but careful not to burn).
  • Next add the vegetable/chicken stock, and drained beans. Stir. Season with salt/pepper. Simmer for 10-15 minutes allowing everything to come together.
  • Then add in the fire-roasted corn, swiss chard, red pepper flakes (if using), and the juice of one lime. Stir to combine. Taste and season with salt/pepper.
  • To serve. In a large bowl add about 1/2 cup of cooked brown rice, ladle in 1-2 cups of chili. Garnish with sliced avocado and lime wedges.
  • Serve and enjoy!