1 lb potatoes, cut into 1/2″ pieces
2 tbsp olive oil
2 tbps canola oil
1 large yellow onion, chopped small
thinly sliced peppers of choice, seeded and no membrane – I used one green ghost pepper (very spicy), you could use a green bell pepper (mild) or a couple of jalapenos (medium)
4 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried basil
1 tsp salt
1.5 lbs tomatillos, skin papers removed, washed, chopped into 3/4″ pieces
2 Granny Smith apples, cored and thinly sliced
2 cup vegetable broth (plus 1/3 cup for deglazing)
1 cup loosely packed fresh cilantro (reserve a bit for garnish)
1/4 cup chopped scallions (reserve a few for garnish)
2 (15-oz) cans of chick peas, drained and rinsed
Juice of 1 lime
Avocado slices for garnish
Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork NOT MUSHY. Drain and set aside.
Meanwhile, heat a large pot over medium-high heat. Saute the onion and peppers in oil for about 10 minutes, until everything is softened and the onions are slightly browned.
Add the garlic, cumin, basil, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the 1/3 cup broth for deglazing and tomatillos, raise the heat a bit to let the liquid reduce and the tomatillos release their juices, about 5 minutes.
Add the apples, 2 cups vegetable broth, scallions, and 1/2 cup of the cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.
Use an immersion blender to partially puree everything, or transfer half the chili to a food processor and puree, then return to the pot.
Taste for tartness: if bitter, add a teaspoon or two of sugar to level things out. Add the cooked potatoes and the chick peas, simmer for a few more minutes, until everything is heated through.
Add the remaining cilantro (reserve a garnish) and the lime juice. Ladle into bowls, garnish with the avocado and a few chopped scallions and cilantro leaves, and serve.
6 – 8 Servings