This vegetarian green chili is made with fresh tomatillos, poblano peppers, green chiles, black beans and corn. It's hearty, comforting, has a ton of flavor and cooks up in just 30 minutes.
Heated flour tortilla or tortilla chipsfor dipping
Instructions
Add tomatillos, poblano peppers and garlic to a baking pan. Drizzle with 1 Tablespoon and sprinkle with salt and pepper. Broil for about 10 minutes, turning halfway. Keep an eye on the garlic! You might have to pull it a few minutes early to prevent it from burning. Pull from oven and let cool for a few minutes.
Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.
While peppers are roasting heat 2 Tablespoons oil in a large pot or Dutch oven over medium heat. Add chopped onion and jalapeno and saute until soft and fragrant, about 5-6 minutes.
Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.
Add canned green chiles, renaming broth, tomatillo sauce, beans and corn and bring to a boil. Lower to a simmer and cook about 15 more minutes.
Add chopped cilantro and lime juice and simmer for an additional 5 minutes.
Serve and top with lime wedge, cilantro, cheddar cheese, avocado and a warm tortilla or tortilla chips.