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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomatillo Chili Recipe

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This recipe for Tomatillo Chili is from Recipes from people at work, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Prep: 20 Minutes Cook: 4 hours Serves 6-8

1 pound dried Great Northern Beans - pinto
8 c. vegetable broth - there is some chicken broth
2 onions, chopped
2-3 cloves garlic, minced
2-12 oz. cans tomatillos, drained and chopped -tomatillo salsa (fire roasted)
2-4 oz. cans chopped green chilies
1 Tbsp. chili powder
1`tsp. cumin
1 Tbsp. oregano
2 bunches green onions, chopped
1/2 Tbsp. lime juice
1/2 tsp. salt (optional)
hot sauce to taste (optional)
Directions:
Directions:
Place the first nine ingredients (through the oregano) into a large pot and bring to boil. Reduce heat, cover and cook for about 3 hours until beans are fairly tender. Add the green onions and cilantro, then cook uncovered for another hour unti the chili is very thick. Stir in the lime juice and add salt and hot sauce to taste, if desired.
Personal Notes:
Personal Notes:
Hint: this may also be made in a slow cooker (Crock-pot), although it will ot thicken up as well as it does on the stove top. If you do cook it in a slow cooker, start out with a bit less of the vegetable broth, cook it for 8 hours on high, then remove the cover, add the green onions and cilantro and continue to cook uncovered for the rest of the cooking time.

 

 

 

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