Tomatillo Chili Verde

I found this recipe in a magazine and gave it a healthy makeover. Before this recipe I had only had tomatilloes in salsa. However, they have a great flavor and you can taste the difference in this chili. If you can't find tomatillos at your local grocery store or they don't have very many, ask someone who works there. They probably have a bunch in the least that has been my experience!


14 fresh tomatillos (about 3 lbs), husks removed
3 garlic cloves, minced
1 large chicken bouillon cube (can find vegan ones at whole foods)
1 large onion
3 poblano peppers, seeded and chopped
1 16 oz package frozen corn
2 tsp chili powder
1 tsp cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can navy beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1/2 cup fresh cilantro leaves
Juice of one lime
2 tsp salt
1/2 tsp pepper
Toppings: avocado, tortilla chips, fresh cilantro


Bring first 3 ingredients and 3 cups of water to a boil in a pot; boil 10 minutes.

Meanwhile, saute onion and peppers in a little water over medium-high heat for 4 minutes or until tender. Add corn and saute for 2 more minutes. Add chili powder and cumin and saute for another 2 minutes.

Remove tomatillo mixture from heat and cool for 5 minutes. Process mixture in a blender until smooth.

Add beans, and tomatillo mixture to pot and cook, stirring occasionally for about 15 minutes. Stir in the cilantro, lime juice, salt and pepper. Serve with avocado, crushed tortilla chips and more cilantro. I always add a little more salt and pepper to my individual bowl. Enjoy!

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