White Bean Chili

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White Bean Chili

 

1 pound white beans, (like great northerns)

2 large onions, diced

2 tablespoons ground cumin

1 tablespoon chili powder

1 teaspoon poultry seasoning

1 2 ounces can diced green, up to 4 chiles

1 8 oz can salsa verde, optional

7 cups veggie stock

2 bay leaves

1/2 pound tomatillos, cleaned & quartered

1 cup fresh cilantro, coarsely chopped

1 salt and pepper to taste

2 tablespoons fresh lime juice

1 cup chopped green onions

1 optional, sour cream

 

Soak beans overnight or use quick soak method (bring beans and water to cover by

1 " to a boil for 5 min. Turn off heat and cover. Let sit 1 hour, then proceed).

Pour off soaking water and cover beans with fresh water and bring to full boil.

Lower heat and simmer.

While beans simmer, in a large soup kettle or Dutch oven, saut‚ onions using

your favorite ff method (I use a little stock), when translucent, add cumin,

chili pd, poultry seasoning, green chiles and salsa verde.

Saut‚ for 5 minutes, adding a little stock if it begins to stick. Then add the

rest of the stock, bay leaves, tomatillos and 3/4 c cilantro. Bring to a boil

and simmer uncovered while beans continue to cook. When beans are just tender

(1-2 hours) add them to the soup pot and simmer everything together for another

1/2 hour.

Season with salt and pepper to taste.

Just before serving, add the rest of the cilantro and the lime juice, stir to

blend.

Ladle into big bowls and top with green onions and an optional dollop of sour

cream.

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