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Tomatillo and Sweet Corn Chili

Hello friends–sorry I’ve been MIA for a few days.  I had a big project to finish up for school (my last project…ever!) and now I’m almost done with my last semester.  Just six more work days and a big evaluation to do, and then I graduate!

Very exciting.

I also went to HR at the hospital that I work for today to sign papers for my first official job as a physical therapist.  Even though it’s per diem (meaning I just go in to cover shifts for people when they need me) it still felt 50% exhilarating and 50% wrong to write “Physical Therapist” under “Job Title”, instead of “Deeply In Debt Student”.

Okay, so the deeply in debt part is still true for at least the next million years.  Thank you, student loans.

But I have another exciting thing to talk about.

The tomatillo.

They taste exactly how they look–bright green.  They are sweet and bright and a little tart–plus, they come wrapped in a super cute little husk that peels easily off. I love adorable fruits.

Perfect flavor to combine in a chili with sweet corn.

Tomatillo and Sweet Corn Chili (serves 4)

  • 1/2 lb ground beef
  • 1/2 large onion, minced
  • 1 C diced bell pepper
  • 2 C diced tomatillo (husks removed, obviously)
  • 1 can (14 oz) of diced tomatoes
  • 1 C water
  • 1/3 C dried green lentils
  • 1 T ground chili powder
  • 2 t ground cumin
  • salt and pepper to taste
  • 2 diced dried chili peppers or 1/2 t red chili flakes (optional)
  • 1 C sweet corn (I used frozen)

This recipe is pretty easy, as any chili recipe should be.

Brown the ground beef in a large pot over medium heat until fully cooked. Add the diced onions and bell peppers and stir until translucent.  Add the diced tomatoes and tomatillos, along with the lentils, water, and seasonings (chili powder, cumin, chili flakes, salt, and pepper).  Go easy with the salt, as usual, and add more later if you need it.

You can always add more seasonings as needed later.

Cover, reduce the heat to medium-low, and simmer until the lentils have absorbed most of the additional water (about 20-30 minutes), then remove the cover and let the chili cook down until it reaches the thickness you want.  A few minutes before serving, stir in the frozen sweet corn. Adding it later allows it to keep a little bit of that crunch and gives the chili a nice texture.

I loved this chili–it’s rich, flavorful, and packed with protein, fiber, and tons of vegetables.  The best part, though, is the contrast between the acidic tomatoes that you get at first, which turns into a mellow sweetness later.

Definitely a man food, too.  I fell (deeply) asleep today on the couch around seven, and rallied just long enough to mumble “there’s chili on the stove” when Fritz finally got home from school.  I was awake enough to hear him delightedly crow “yes!” under his breath as he dumped his gear and ran for the kitchen.

Man’s gotta eat, ya know.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/06/14/tomatillo-and-sweet-corn-chili/

1 comment

  1. Sara Carolla

    This Chili looks so good! Congrats on (almost) finishing school. It’s the best feeling in the world! Working per diem I am sure you will be making more so just pour your money into your school debt. It will be gone before you know it! Will you be doing peds at the hospital?

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