Chili Verde

Not only did I make a homemade chili tonight, but I made a homemade salsa verde to go with it. Yeah, that’s right. I’ve never made salsa verde before, mostly because I was super intimidated by tomatillos. Fear no longer, I conquered the leafy, green tomato. The recipe came from the recent Vegetarian Times and I botched it a little. This is my spin on chili verde!

Salsa Verde

  • 6 larger tomatillos, outer skins removed
  • 1 jalapeno, stem removed
  • 1 clove garlic, crushed
  • cumin and salt to taste
  1. Bring veggies to a boil and simmer for about 20 minutes or until the veggies start to split open
  2. Use a slotted spoon and transfer to a food processor (reserve some of the stock)
  3. Blend until everything is combined, add water for desired texture. Complete with your desired amount of salt and cumin




  • 1 c green onion, chopped
  • 1 c fire roasted corn
  • 1 can of black beans (original recipe called for 2 cans, whoops!)
  • salsa verde (above, or any 16 oz jar)
  • cumin and salt to taste
  1. Saute green onion in a little bit of the left over tomatillo stock (you can also use oil or water)
  2. When soft, add the corn, beans and salsa. Bring to a boil and simmer for 20 minutes
  3. Season to your liking

pre verde



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