It may be summer time but I am such a lover of soup and chili, that I don’t care how hot it gets. This is a great way to add some spice to dinner and to also hide some veggies on tiny humans (at least that’s what I do lol).
6 Tomatillos, husks removed, quartered
1 C Grape Tomatoes, sliced in half
1/2 T Olive Oil
Salt and Pepper
3/4 C Fresh Cilantro
2 Chipotle Peppers in Adobo Sauce
2 tsp. Olive Oil
1 Yellow Onion, finely diced
4 Cloves Garlic, minced
15.5 oz. Can Black Beans, rinsed and drained
15.5 oz. Can Garbanzo Beans, rinsed and drained
1 C Frozen Corn, defrosted
2 1/2 C Pulled Pork
7 C Chicken Broth
2 tsp. Cumin
1 1/2 tsp. Paprika
1 T Fresh Oregano, diced
1/2 tsp. Chili Powder
1/4 C Brown Sugar
3/4 C Sour Cream
1/4 C Milk
-Place tomatillos and tomatoes in bowl, drizzle with 1/2 T olive oil, sprinkle with salt and pepper. Place on parchment paper lined baking sheet, bake 425 degrees for 12 minutes.
-Place roasted veggies, chipotle peppers and cilantro in food processor. Set aside.
-Heat 2 tsp. olive oil in large pot. Add in onion and garlic, sprinkle with salt and pepper. Cook until garlic become fragrant and onions soften. Add in all other ingredients except sour cream and milk.
-Bring to boil, cover and simmer for 1 hour 30 minutes. Remove from heat. Allow to cool a bit before next step or sour cream with curdle.
-In bowl whisk milk and sour cream together. Pour into chili, stir well to blend. Serve with extra sour cream. Enjoy!