Tomatillo and White Bean Chili Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
6 servings
Ingredients
  • 14 tomatillos
  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 1 jalapeño, seeds and membranes discarded, diced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon garlic granules
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon chili powder
  • 2 (15 ½-ounce) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • ½ cup long grain brown rice
Directions
  1. Remove the husks from the tomatillos.
  2. Rinse them well and let them drain in a colander.
  3. Chop the tomatillos into chunks.
  4. Add the oil to a soup pot and bring the heat to medium.
  5. Drop in the onion and jalapeños and saute for 5 minutes.
  6. Add the chopped tomatillos, coriander, cumin, garlic granules, salt, and chili powder. Stir and cook for 5 minutes.
  7. Add the beans, broth, and rice. Reduce the heat to low, cover, and cook for 45 minutes.
  8. Serve, topped with radishes, cilantro, avocado, and scallions, if desired.