Roasted tomatillos and poblano peppers are simmered with black beans and spices for an easy and flavorful vegetarian tomatillo chili! Naturally gluten-free too.
Recipe by Yup, it's Vegan on March 23, 2021
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
5 stars (6 reviews)
Keywords
tomatillo chili
Ingredients
1 lb tomatillos
5 medium poblano peppers
1 tbsp vegetable oil
1 red onion (diced)
6 cloves garlic (minced)
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground black pepper
1 14-oz. can diced tomatoes ((or use 1 and 1/2 cups chopped fresh tomato))
1 14-oz. can black beans (rinsed and drained (1 and 3/4 cups cooked black beans))
1 cup low-sodium vegetable broth
1/4 cup light beer ((optional))
1 tbsp cornmeal or masa harina ((optional, to thicken))
Categories
dinner
stew
Cuisine
American
dairy-free
gluten-free
Mexican
nut-free
soy-free
sugar-free
vegan
vegetarian
Steps
Preheat the oven to 425 degrees Fahrenheit. Remove the husks from the tomatillos, rinse and pat them dry, and slice them in half. Put them on the baking sheet along with the whole poblano peppers. Roast for about 20-25 minutes, depending on size, or until the vegetables are collapsed and browned in places. Remove from heat and let cool.
Heat the oil in a large pot over medium heat. When hot, add the red onion and cook, stirring occasionally, until softened and slightly browned, 5-8 minutes.
Stir in the minced garlic and cook for 60 seconds. Stir in the cumin, oregano, smoked paprika, and black pepper, and cook for another 60 seconds or until fragrant. Add the diced tomatoes, black beans, and vegetable broth, and bring to a simmer.
Remove the skins and seeds from the roasted poblano peppers. Finely chop the peppers and the tomatillos (or use a food processor to pulverize them if you prefer). Add them to the pot of chili along with the beer if using.
Simmer the chili for about 15 minutes, or until cooked to your liking. Add salt to taste. If using, in a small bowl, mix together the cornmeal or masa harina with a small amount of liquid to make a smooth slurry. Add this mixture to the pot of chili and simmer steadily for 5 minutes more, until thickened slightly. Serve hot with garnishes of choice.
Nutitrion
Serving Size: 1 third recipe
Calories: 329 kcal
Carbohydrates: 56 g
Protein: 14 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 205 mg
Sugar: 13 g
Unsaturated Fat: 5 g
Reviews
Susan on 2021-10-01 (5 stars): Love this! The recipe is perfect as is! Can this be frozen ?
Liz on 2021-08-19 (5 stars): I grew tomatillos in my garden and needed some recipes outside of the salsa genre. I'm so glad I tried this recipe! I made it as written with a couple of notes. No veggie stock, so I used water. No cumin, so I used a Chilli seasoning. I blitzed the peppers and tomatillos in the food processor. Tomatillos have a bit of natural pectin, so it thickened without needing masa. I added fresh grilled corn at the end. Amazing! Highly recommend.
Reichel Wellswim on 2021-07-06 (5 stars): Fabulous! Even better the second (and third) days!
Josie Poolook on 2021-07-02 (5 stars): Great combination of flavors. I will make this often as tomatillos grow plentiful here. The potato and cinnamon are a nice combination. I served this with toasted pecans on top.
Jamie Hilly on 2021-06-18 (5 stars): Great combination of flavors. I will make this often. Thanks for sharing and love your site
Erin Woodward on 2021-03-25 (5 stars): This was OUTSTANDING!!! The tomatillos gave it a punch of flavor and the spice mix was perfect. Thanks for a great recipe!
