Recipe: Chili Verde (great northen beans or white beans)

CHILI VERDE

Serve this over green spinach rotini and top it with guacamole for a truly cross-cultural celebration. Fresh tomatillos look like small green tomatoes in papery husks. They have a slightly tart flavor, and are available in most supermarkets.

1 tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large green bell pepper, chopped
1 pound green tomatoes, chopped
1 pound tomatillos, husked and chopped
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. sugar
1 1/2 cups water
3 cups cooked Great Northern beans or other white beans
2 cans (4-ounce) diced green chiles, drained
1/4 cup chopped cilantro, for garnish

Heat the oil in a large chili pot over medium heat. Add the onion, garlic, bell pepper, and tomatoes. Cover, and cook until the vegetables begin to soften, about 5 minutes.

Add the tomatillos, oregano, cumin, and sugar. Lower the heat, add the water, and simmer, stirring often, until the mixture is thickened and the vegetables are tender, about 20 minutes.

Add the beans and chiles, and simmer 10 minutes longer, or until heated through, adding more water if the chili becomes too dry.

Garnish your servings with the chopped cilantro.

Servings: 4-6

Nutrition information per serving
230 calories, 4.5g total fat, 0g saturated, 0 mg cholesterol, 39g carbohydrate, 10g protein, 13g fiber, 530mg sodium

Source: The Meatless Monday Campaign, Inc.