Vegetable Chili with Tomatillos

There are a few recipes that you try and say "Wow, this is really good!"  That is the response I usually get when someone takes their first bite of this rich and savory soup.

Vegetable Chili with Tomatillos

Besides tasting great, many of the ingredients including; onions, carrots, tomatillos, garlic, shell beans, corn and tomatoes can be grown in my backyard garden.

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Ingredients

4 TBS heat stable oil  (ghee, coconut oil, or lard from pastured pigs)

1 large onion - chopped

2 carrots - diced

3 ribs celery - sliced finely

2 C tomatillo - chopped (or 1 C salsa verde)

6 cloves garlic - chopped or pressed with a garlic press

3 C cooked beans; black, garbanzo, cannellini, etc

2 C frozen corn

1 quart canned tomatoes

2 quarts bone broth (or vegetable broth)

2 TBS taco seasoning*

1 tsp cumin

1/2 tsp chili powder

4 TBS stock powder - optional, but yummy - find recipe here

I like to make soups using just one large soup pan to make the clean up easier.

• Melt oil over low heat and add cut up onions, carrots, celery and garlic.  

Place the garlic on top to prevent it from scorching on the bottom of the pot.

• Chop up tomatillos (while still a bit frozen) and add to the soup pot.

Slicing is easy when the tomatillos are slightly frozen.

• Allow vegetables to simmer for about 15 minutes then add in beans, corn, and tomatoes.  (And salsa verde if you are using the green sauce instead of tomatillos)

Golden Belgium and red tomatoes from the summer garden.

• Pour in broth, add seasonings and stir to blend.  Allow to simmer for 30 minutes or longer.

• Makes 5 to 6 quarts of hearty soup.

• Serve with organic corn chips and sour cream if desired.

Dinner's ready!

Tips

• Make your own taco seasoning, by blending together;

2 TBS chili powder

2 tsp each; cumin, sea salt

1 tsp each; oregano, black pepper

1/2 tsp each; onion powder, garlic powder

• Tomatillos are very easy to grow and freeze for future use.  Just pick, remove the paper husk, wash off the sticky residue and cut into halves or quarters.  You can give them a quick roast in a cast iron skillet or freeze them raw.  Put the cooled tomatillos in freezer bags or containers and place in freezer. When you are ready to use them, allow them to thaw a bit and then chop while still icy. 

Tomatillo plant sprawling far and wide.

A paper "lantern" protects the growing fruit.

• When sauteing garlic be sure to add it with other ingredients so it doesn't burn and stick to the bottom of the pan.

• Learn how to make bone broth by clicking here.

• Soup tastes even better the second day, after the seasonings have had time to blend.  Make enough for leftovers!