We are expecting another snow storm here in Connecticut tomorrow, and the only thing on my to do list is curling up on the couch with a bowl of this warm and hearty roasted tomatillo and white bean chili.
If you’ve been following along with G in the C for a while, you may know my obsession with big bowls of love, especially if that bowl of love can be enjoyed while sitting on a couch wearing sweatpants.
What I’m loving about this bowl of love, is that this roasted tomatillo and white bean chili is not only the perfect dish to devour on your couch (with or without a snow storm outside), but oh yeah, it also happens to be packed with nutrition. A hearty, satisfying and delicious bowl of love, that’s also healthy. Now this is what snow storm dreams are made of.
This chili is packed to the brim with all of my favorite things; beans, quinoa, lime, cumin and then the star ingredient for me, roasted tomatillos. Let’s just talk about those tomatillos for a minute, the base of the chili. Tomatillos roasted until golden perfection all blended together with a generous handful of cilantro. Mixed with garlic, onion and cumin, you have the perfect base that’s rich and savory, but also bright and acidic. I mean, sure, canned tomatoes are fine for your average chili. But if you really want something special, let’s just all agree to use roasted tomatillos instead. I promise they make everything better (even snow storms in March).
To finish off this dish, I added all of my favorite fixings (I think that’s honestly the only reason I eat chili). A ton of lime, avocado, cilantro, and my personal favorite, jalapeno peppers thinly sliced. Grab a handful of tortillas, go change into some comfy sweatpants, turn on Bravo and call it a day.
So whether you’re expecting another snow storm like us, or enjoying a beautiful sunny day, I hope this chili helps make you as warm and cozy as it’s making me.
- 1 and ½ pounds of tomatillos
- 4 tbsp of olive oil
- One large handful of cilantro (about a ¼ cup of it were chopped), washed, and roughly chopped
- 2 large white onions, chopped
- 6-8 cloves of garlic, minced
- 1 15 oz can of pinto beans, drained and rinsed
- 1 15 oz can of cannellini beans, drained and rinsed
- 1 cup of quinoa, rinsed
- 1 tbsp of cumin
- 1 tsp of chili powder
- 1 tsp of salt/pepper
- 3 cups of vegetable or chicken stock
- 2 limes
- one avocado, jalapeno, lime and additional cilantro for garnish
- Preheat oven to 425 degrees
- Rinse tomatillos and set in a bowl with warm water. Let sit for 10 minutes to help loosen husks. Then gently work to remove husks and any sticky residue. Dry, slice in half and place on a baking sheet. Drizzle with 1 tbsp of olive oil, salt/pepper, and toss. Roast for 20-30 minutes, until tomatillos are golden and soft.
- Remove from the oven, let cool, and transfer (tomatillos and their juices) to a high-speed blender. Add a large handful of cilantro (a little more than you think). Working slowly, begin to blend on low speed for 15 seconds and gradually increase speed. Allow blender to run for 30-60 seconds until tomatillos are thoroughly pureed. Set tomatillo and cilantro puree aside.
- In a heavy bottom dutch oven, heat 3 tbsp of olive oil over medium low heat. Add chopped onion and cook for 3-5 minutes until nicely browned. Add garlic, cumin, and chili powder. Cook for an additional minute, just until garlic and spices are fragrant.
- Add rinsed quinoa and beans to the pot. Stir.
- Add 3 cups of vegetable or chicken stock, tomatillo/cilantro puree (should be about a cup and a half of puree, add more stock if not), salt and pepper to the pot and gently stir.
- Bring chili to a simmer, cover with lid and allow the quinoa to cook for 20 minutes at a low simmer.
- Remove lid. If quinoa absorbed too much liquid, adjust by adding a small amount of stock (work with ¼ cup at a time until you have a consistency you like). Add the juice of two limes, stir.
- Taste and adjust seasoning.
- To serve, ladle soup into individual bowls. Top with additional cilantro, lime, avocado and jalapeno slices.