White Bean Chili
Ingredients
- 14 12 ounces fat free chicken broth
- 1 large onion, chopped,
- 1 medium yellow bell pepper, chopped,
- 2 jalapeno peppers, chopped, seeded and
- 2 garlic cloves, finely chopped,
- 1 12 cups water
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon cumin seed
- 12 teaspoon oregano leaves, dried
- 12 teaspoon coriander, ground
- 14 teaspoon salt
- 15 ounces great northern beans, rinsed and drained
- 15 ounces butter beans, rinsed and drained
- 15 ounces black-eyed peas, rinsed and drained
- 14 cup green onion, chopped
- 14 cup cilantro, fresh, chopped
- 2 tablespoons pine nuts, toasted
- 1 tablespoon lime juice
- 14 teaspoon salt
- 8 ounces tomatillos, chopped,
- 1 jalapeno pepper, chopped, seeded and
Directions
Prepare the tomatillo salsa and set aside.Heat half of the broth to boiling in dutch oven.
Cook onion, bell pepper, chilies and garlic in broth, stirring frequently,until onion is tender.
Stir in remaining broth and remaining ingredients.
Heat to boiling; reduce heat.
Simmer uncovered 20 minutes.
Serve with salsa.
Tomatillo Salsa:.
Mix all the salsa ingredients together.
Cover and refrigerate at least 30 minutes to blend flavors.