Southwestern-inspired · chili
Roasted Tomatillo White Bean Chili
White beans and roasted tomatillos simmer into a tangy green chili that stays filling without meat or dairy.
Total time35 min
Hands-on20 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat the broiler. Toss tomatillos, poblano, and onion with oil and broil until blistered, 8 to 10 minutes.
- 02
Blend the roasted vegetables with 1 cup broth until mostly smooth.
- 03
Pour into a Dutch oven. Add beans, remaining broth, cumin, and 1/2 teaspoon salt; simmer for 15 minutes.
- 04
Finish with lime juice and cilantro. Lightly mash some beans if you prefer a thicker chili.
Make it work
Useful swaps
- Use two 12-ounce jars of mild tomatillo salsa when fresh tomatillos are unavailable.
- Pinto beans can replace one can of white beans.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
