Wednesday, September 10, 2014

Green Chile


*This dish is amazing!!  I live in Arizona and the temperature dipped below 100 degrees today so I felt like making a warm dish! :)  I made this dish exactly like the recipe and it was delicious!  My husband and son loved it as well.  I served it with blue corn tortilla chips and topped it with cilantro and avocado.  It was just as tasty the next day for lunch.  Enjoy!

  • 1/2 tbsp olive oil
  • 2 green bell peppers chopped
  • 1 large onion chopped
  • 1 teaspoon ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 jar of tomatillo salsa (the green kind)
  • 1 can of diced green chiles, drained
  • 1 small jalapeño, seeded and finely sliced
  • 1 quart vegetable broth
  • 2 cans of Eden Foods cannellini beans
  • 1 cup of chopped cilantro
  • 1 lime cut into wedges

  1. Add  ½ tablespoon oil, bell pepper and onion and cook until softened and golden brown
  2. Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 40 mins
  3. If you like more broth and less chunky chili, add up to two additional cups water (I did not do this)
  4. Gently stir in beans and cook for 30 minutes more
  5. Stir in cilantro at the very end, right before serving (I added avocado on top as well)


  1. Cathy, thanks for sharing this one -- I've made it twice now and it's now my favorite chili. I used Trader Joe's Hatch Valley Salsa for the salsa and it was great. Thanks again!