If you've never worked with tomatillos before, it's easy. They look like green tomatoes with a papery husk on it. Just remove the husk, wash the tomatillos (they have a sticky layer underneath the paper), and cut off the stem.
Serve this chili with cornbread or tortilla chips for a healthy, satisfying meal.
Don't Miss: Winning Chili Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
- 2 Tbsp. olive oil
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 jalapeno chili peppers, seeded and diced
- 6-8 fresh tomatillos, husked, washed and trimmed
- 1 cup fresh cilantro leaves
- 6 cups low-sodium chicken broth
- 1 15 oz. can cannellini beans, rinsed and drained
- 1 Tbsp. ground cumin
- kosher salt and black pepper to taste
- 2 cups shredded cooked leftover rotisserie chicken (or any cooked chicken)
- Heat olive oil in a dutch oven or soup pot over medium heat.
- Add carrots, celery, onions, garlic and jalapeno peppers. Cook until soft, several minutes.
- Meanwhile, place tomatillos and cilantro in a food processor. Pulse until chunky -- the texture of salsa. Add to the vegetables in the pot.
- Add chicken broth, beans, cumin and salt and pepper. Bring to a boil. Reduce heat, and let simmer 10 minutes.
- Use an immersion blender to puree part of the chili. Or transfer about 1/3 of the chili to a blender, cover and hold a kitchen towel over the top, and puree. Return to the pot.
- Add the chicken. Cook a few minutes to allow the flavors to meld.
- Taste and adjust seasonings.