a bowl of tomatillo chili.

Tomatillo (or Tomato) Chili, Vegetarian


Serves: 14-16 (about 1 gallon)







First: if you are using dried beans, cook 2 lb.  in 10 cups of water, simmer until soft and save the water from the beans. Or use 5 cups canned beans  


  • 5 Tbsp. olive oil 
  • 2 medium onions, chopped 
  • 4 cloves  garlic, chopped 
  • 6 Tbsp. mild red chili powder 
  • 2 tsp. ground cumin 
  • 2 tsp. dried oregano, or 3 Tbsp. fresh 
  • 4 tsp. salt 
  • 5 cups cooked tomatillos, chopped (or use canned tomatoes) 
  • 2 Tbsp. sugar 
  • 5 cups broth from cooking beans (or water) 
  • 2 large  sweet peppers, chopped 
  • 3 Tbsp. cider vinegar, or any vinegar you have 
  • 2 lb. dried beans, kidney, black, scarlet runner, etc. (or 5 cups canned beans) 

Make it: 

  1. In a large soup pot, heat 3 Tablespoons of the oil, add the onions, stir, cooking on medium heat for 5 minutes or until they are getting soft.   
  2. Now add the garlic, ground chilies, cumin, oregano, 2 tsp. of the salt. Turn on the heat to medium and cook, stirring for 5 minutes, stirring the entire time. 
  3. Add the tomatillos and sugar, the rest of the salt, stir and bring to a simmer, cooking 5 minutes, stirring frequently. 
  4. Add the bean broth or water, bring to a simmer, stir and cover. Cook for 20 minutes. 
  5. Add the peppers, vinegar and beans, simmer 20 minutes or as long as 1 hour for more flavor (the longer you cook it the better it is!). 
  6. Taste for salt, sugar, vinegar, pepper and adjust as you like. 

Notes: you can cook this twice as long for bigger flavors and it is good for 1 week in the refrigerator. You can also freeze it for another meal! 

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