St. Patrick’s day is just around the corner, and what better way to celebrate with a delicious GREEN chili? Sure, there are plenty of seitan versions of corned beef and cabbage but I was never personally a fan of that dish, either in it’s non-vegan or vegan form. But I still like the idea of celebrating the holiday with a festive meal, and what better than a dish that the WHOLE family likes, even the little two-year old who sometimes seems to subsist entirely on cheerios and toast?
This chili uses tomatillos, which are a relative of the tomato, and the main ingredient in salsa verde. In fact, if you like salsa verde you will love this chili even more! I use tomatillos that the G-man grew in the garden this summer and then froze for the winter. But you could also use canned tomatillos from the store. They will probably be in the same aisle as the diced chilies and refried beans. If you buy canned, roasted tomatillos you can skip the roasting step here.
- 2 lbs of fresh tomatillos or 1 28 oz can of whole tomatillos
- 1 TB olive oil
- 1 jalapeno, minced (optional. I have to leave it out because of the spice wimppiness off my family, but if you like things a little hot, add it in!)
- 2 cans or 3 cups of cooked white beans (either navy or cannellini)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp oregano
- 2 cups vegetable stock (or 2 cups of water and one vegetable bullion cube)
- 1 4.5 oz. can of diced chilies, drained. (Use mild, medium, or hot, depending on your spiciness preference)
- 1/2 TB of lime juice
- 1/2 tsp salt
1. Roast the tomatillos! Put them whole (with husks removed) in a single layer on a baking tray. Bake them at 450 for 25-30 minutes, checking every 10 minutes or so and flipping them over so that both the top and bottom get blackened. When the tomatillos are done, pull them out to cool. This is also an excellent time to chop the rest of your ingredients.
2. When the tomatillos are cool, put them in a food processor and pulse until the are completely broken up. You will end up with a seedy mush that looks like salsa verde!
3. Pour the olive oil in a medium sauce pan and turn the heat to medium. Saute the onion for 5 minutes, until soft. Add in the garlic and jalepeno and saute for 1 minute more, stirring constantly. Add the chili powder, cumin and oregano and cook for 30 seconds more.
4. Pour in the blended tomatillos, white beans, vegetable broth and salt. Bring the mixture to a boil, then turn down to a simmer and let it cook, covered for 30 minutes. Remove the cover and let it cook uncovered for about 15 minutes, or until it reaches your desired consistency.
5. Finish off by stirring in the lime juice. Then, enjoy!