Tomatillo Green Chili
This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.
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Ingredients
1½ pounds tomatillos
2 jalapenos, halved, seeds and ribs removed
1 green bell pepper, halved and seeded
1 poblano pepper, halved and seeded (optional)
6 garlic cloves, peeled
2 tablespoons olive oil, divided
2 bunches cilantro leaves, cleaned and roughly chopped
1 yellow onion, chopped
1 pound boneless chicken, cooked and shredded
1 can (15 oz) cannellini beans
1 tablespoon Simply Organic Ground Cumin Seed
2 teaspoons Simply Organic Oregano Leaf
1 teaspoon Simply Organic Ground Coriander Seed
½ teaspoon sea salt, plus more for sprinkling peppers
6 cups low-sodium chicken stock
Pinch of Simply Organic Ground Cloves
Simply Organic Daily Grind Black Pepper, to taste
Optional toppings
Avocado
Red cabbage, finely shredded
Lime wedges
Preparation
1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. Peel husks off tomatillos and cut tomatillos in half. Lay cut-side down on baking sheet.
3. Lay jalapenos, bell peppers and poblanos cut-side down on same baking sheet. Add garlic cloves.
4. Drizzle with 1 tablespoon olive oil and sprinkle with salt.
5. Roast in oven for about 20 minutes, until tomatillo and pepper skins blister. Remove from oven and let cool.
6. Into a blender, place tomatillos (skins included), roasted garlic, jalapeno, green bell pepper, poblano and cilantro. Pulse until finely chopped and mixed.
7. In a large stock pot over medium heat, add 1 tablespoon olive oil and onion. Sauté for about 5 minutes, until onion is tender.
Nutrition Information
- Serving Size 1 cup
- Calories 350
- Carbohydrate Content 42 g
- Cholesterol Content 40 mg
- Fat Content 7 g
- Fiber Content 11 g
- Protein Content 31 g
- Saturated Fat Content 1.5 g
- Sodium Content 390 mg
- Sugar Content 6 g
- Trans Fat Content 0 g