A Warm Family Favorite: White Bean and Tomatillo Chili


Guest Post By Nicole Roblin. Nicole is a dietetic intern completing her internship and Master’s degree in nutrition at Texas Woman’s University. She enjoys health and wellness, clinical dietetics, and long term care.


It’s that time of year again. The holiday season is an exciting time filled with lots of family, friends, and food. It can sometimes be hard cooking a large meal for a group of people that is filling, delicious, and healthy.

When I decided to eat more plant-based in high school, my family initially had a hard time accommodating both my diet and my family’s meat-loving preferences. This chili was the very first recipe we found that everybody loved (meat-lovers included). We still make it whenever everyone is in town.

This vegetarian chili is an easy and healthy dish to make for a large group of family or friends. The white kidney beans in this recipe are high in protein and fiber and will keep you feeling satisfied. The fresh tomatillos and onions will give you vitamins and nutrients to fuel you throughout your day. For the meat-lovers in your family, you can easily add some lean chicken or beef to this recipe and maximize the protein. Feel free to add toppings as well! My favorite combination is shredded cheese, sliced avocado, and fresh lime. Enjoy!


White Bean and Tomatillo Chili


1 tablespoon olive oil

3 garlic cloves, minced

1 small onion, thinly sliced and chopped

1 jalapeño chili, seeded and minced (or leave in the seeds to add some heat)

1-2 poblano chili peppers, seeded and minced

1 teaspoon ground cumin

1 pound tomatillos, husked, rinsed, and coarsely chopped

1 ¼ teaspoon salt

½ teaspoon sugar

1 can (14.5 ounces) low sodium vegetable broth

1 can (4 ounces) chopped mild green chiles, drained

2 cans (15 ounces) white kidney beans (cannellini), rinsed and drained

1 cup loosely packed fresh cilantro leaves, chopped



1. In nonstick 10-inch skillet, heat oil over medium heat until hot. Add garlic, onion, jalapeño, poblano peppers, and cumin, and cook, stirring often, until light golden, 7-10 minutes.

2. Meanwhile in a 5-6 quart saucepot, combine tomatillos, salt, sugar, broth, green chiles, and water; heat to boiling over high heat. Reduce heat to low, stir in onion mixture; cover and simmer for 15 minutes.

3. Stir in beans and cilantro; heat through.

Recipe makes 9 cups or around 4 servings.

Nutrition per serving: 335 calories, 13g protein, 50g carbohydrate, 10g fat (1g saturated fat)


Recipe adapted from Vegetarian Meals: Good Housekeeping Favorite Recipes



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