Recipe: Chili with tomatillos

Ingredients

chili with tomatillos

chili with tomatillos

  • 5 chicken sausages – chopped
  • 1 can garbanzo beans
  • 1 can black beans
  • 1 can pinto beans
  • 1 can peeled plum shaped tomatoes
  • 2 medium sized onions – chopped
  • 1 head garlic – (mince 1/3, thinly slice 1/3, roughly chop 1/3)
  • 2 carrots – diced
  • 3 medium sized tomatillos – chopped
  • 2 medium zucchini – thinly chopped
  • 4 tbs. cumin
  • 4 tbs. smoked paprika
  • 2 tbs. dried chipotle
  • 2 tbs. driend ancho
  • 8 cups chicken broth
  • 2 beef boullions
  • 1 tomato – chopped
  • 1 avocado – sliced lengthwise

For the RICE

  • 1 cup long grain brown rice
  • 2 tbs. dijon mustard
  • 2 tsp. garlic chili sauce
  • pepper
  • 1 beef boullion
  • water (refer to directions on brown rice packaging)

Instructions

  1. Place the dijon, garlic chili sauce, pepper, water and beef boullion in small sauce pan. When it comes to a boil whisk the ingredients and add rice, cover, turn heat to low, cover and cook for 45 minutes (approximately).
  2. Place large stock pot over medium heat. Add 2 tbs olive oil and 4 tbs. butter to pan. When butter has melted add the onion, carrot and the roughly chopped garlic.
  3. When the onions are translucent, add the sliced garlic, chopped chicken sausage. Cook for 5 minutes, then add the minced garlic, cumin, paprika, chipotle, ancho, and pepper. Cook for 2 minutes, now add tomatillos, tomatoes (with juices), beans. Cook for 5 minutes.
  4. Add broth and beef boullions. Bring to boil, lower to simmer and cook for a minimum of 1 hour.
  5. At the 1 hour mark, taste the chili and adjust seasonings.
  6. Serve over the rice, top with chopped tomato and sliced avocado and enjoy.

Variations

You can swap out the chicken sausage, for pork sausage – if you’re a pork sausage lover.

Cooking time (duration): 80

Number of servings (yield): 6

Meal type: dinner

My rating: 5 stars: ★★★★★

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