I inadvertently signed up for 2 CSAs this season (probs because I knew getting to the farmers market was going to be difficult this year). I love these farms (Fifth Crow Farm and Sweet Farm) and man, do I miss the farmers market. But the CSAs are bring bunches of creativity out of me including this recipe. Seeing tomatillos and strange squash required some exploration. This tomatillo chili is the delicious outcome.
- 7 tomatillos, shell off and cleaned
- 1 can of black beans, rinsed
- 1 can of cannelloni beans, rinsed
- 1 can of corn, drained (or 2 cobs of cooked corn)
- 2 jalepenos
- 1 cup squash of choice (can be zucchini or yellow squash), chopped in 2” chunks
- 4 cloves garlic, minced
- 1/2 medium white onion, diced
- 1 TBSP oregano
- 1 TBSP cumin
- 1 tsp chili powder
- 3 cups chicken broth
- 6 stems of kale, chopped
- 3 sliced cooked bacon, sliced
- Olive oil, salt and pepper
Broil tomatillos, onion, jalapeños, garlic and squash until just starting to blacken and blister (approx 7 mins). Watch that the garlic doesn’t go too long.
In a large pot, heat olive oil and add spices, beans and corn. Once fragrant, add the broth, kale and broiled squash. Bring to a boil then simmer for 5 mins.
Blend, tomatillos, onion, jalapeños and garlic. Add to chili.
Cook until kale is softened (approx 20 mins).
Season with generous amount of salt and pepper to taste.
Serve with wedges of lime, crispy bacon toppings and a cook drink of choice.