Tomatillo Green Chili

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  • Total Time: 1 hrs 20 mins
  • Hands-on Time: 20 mins
  • Makes: 8 servings

This light, yet satisfying tomatillo green chili recipe is warmly spiced with cumin, coriander and a trio of roasted chili peppers, then paired with tender chicken and cannellini beans.

Ingredients

  • 1 1/2 pounds tomatillos, cut in half and husks removed

    2 jalapeños, halved, seeds and ribs removed

    1 green bell pepper, halved and seeded

    1 poblano pepper, halved and seeded (optional)

    6 cloves garlic, peeled

    2 tablespoons olive oil, divided

    1/2 teaspoon + 1 pinch sea salt or Himalayan pink salt

    2 bunches cilantro leaves, rinsed and roughly chopped, plus more for garnish

    1 yellow onion, chopped

    1 pound boneless chicken, cooked and shredded

    1 can (15 ounces) cannellini beans

    1 tablespoon Simply Organic® Ground Cumin

    2 teaspoons Simply Organic® Oregano 

    1 teaspoon Simply Organic® Coriander 

    1 pinch Simply Organic® Cloves 

    Simply Organic® Black Pepper, to taste

    6 cups low-sodium chicken stock

    Avocado, for garnish

    Red cabbage, for garnish

    Lime wedges, for garnish

Directions

    1. Preheat oven to 400 degrees and line a baking sheet with foil.

    2. On baking sheet, place tomatillos, jalapeños, bell peppers and poblano peppers cut-side down in a single, evenly spread layer.

    3. Evenly spread garlic cloves among tomatillos and peppers, then drizzle 1 tablespoon olive oil and sprinkle 1 pinch salt over top.

    4. Roast for about 20 minutes, until tomatillo and pepper skins blister. Remove from oven and let cool.

    5. In a blender, combine tomatillos (skins included), garlic, jalapeño, bell peppers, poblano peppers and cilantro. Pulse until well combined and finely chopped.

    6. In a large stock pot over medium heat, heat remaining 1 tablespoon olive oil. Add onion and sauté, stirring frequently, for about 5 minutes, until onion is tender.

    7. Add chicken, tomatillo and pepper mixture, cannellini beans, cumin, oregano, coriander, clove, remaining 1/2 teaspoon salt, pepper and chicken stock. Stir until well combined.

    8. Simmer for 20 to 30 minutes.

    9. Garnish with avocado, cabbage, cilantro and lime.

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