Cozy up to a bowl of black bean tomatillo chili this spring! Made with char roasted poblano peppers, tomatillos, and spices, this stew is full of flavor without needing to simmer for hours.
This recipe was inspired by a bowl of tomatillo black bean chili I had at a cafe in Whitefish, Montana last summer. Even eaten on a 95-degree day, it was good enough to remember. I had nothing to go off of except for the name, so I invented a completely new recipe using poblano peppers I grew in my garden. I don’t think it resembles the original; it’s even better!
And no, it’s not pretty, but anything can be beautiful with a nice avocado and red onion garnish 🙂
Where to find the ingredients for this tomatillo chili
Tomatillo may sound like an unusual ingredient to track down, and I used to only get them in my CSA farm share.