Tomatillo Chili
By Mary McDougall
This is a very unusual white bean chili that uses tomatillos instead of tomatoes for flavor. I first made this many years ago for a chili potluck at our youngest son's school. It is still one of my favorite chilies.
Serves: 6-8
Prep Time: 20 min
Cook Time: 240 min
Ingredients
1 Pound
Dried Great Northern beans
8 Cups
Vegetable broth
2
Onions, chopped
2-3 Cloves
Garlic, minced
2-12 Ounce Cans
Tomatillos, drained and chopped
2-4 Ounce Cans
Green chilies, chopped
1 Tbsp
Chili powder
1 Tbsp
Cumin
1 Tbsp
Oregano
2 Bunches
Green onions, chopped
1/2 Cup
Fresh cilantro, chopped
1/2 Tbsp
Lime juice
1/2 Tsp
Salt (optional)
Hot sauce to taste (optional)
Directions
1
Place the first nine ingredients (through the oregano) into a large pot and bring to a boil. Reduce heat, cover and cook for about 3 hours until beans are fairly tender. Add the green onions and cilantro, then cook uncovered for another hour until the chili is very thick. Stir in the lime juice and add salt and hot sauce to taste, if desired
Hint: This may also be made in a slow cooker (Crock-Pot), although it will not thicken up as well as it does on the stovetop. If you do cook it in a slow cooker, start out with a bit less of the vegetable broth, cook it for 8 hours on high, then remove the cover, add the green onions and cilantro and continue to cook uncovered for the rest of the cooking time.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.