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White bean chili (opt. lacto)
Artist: _
Categories: Chili, Digestion, Herbs & Spices, Lacto
Yield: 1
Rating: 0
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Ingredients:
1 lbsWhite beans (like great
Northerns)
2 largeOnions, diced
2 tbspGround cumin
1 tbspChili powder
1 tspPoultry seasoning
2 To 4 oz cans diced green
Chiles
1 8 oz can salsa verde
(optional)
7 cup"chicken-like" or veggie
Stock
2 Bay leaves
1/2 lbsTomatillos, cleaned &
Quartered
1 cupFresh cilantro, coarsely
Chopped
1 eachSalt and pepper to taste
2 tbspFresh lime juice
1 cupChopped green onions
1 eachOptional - ff sour cream
Procedures:
1Soak 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.
2Let sit 1 hour, then proceed).
3Pour off soaking water and cover beans with fresh water and bring to full boil.
4Lower heat and simmer.
5While beans simmer, in a large soup kettle or dutch oven, saute onions using your favorite ff method (i use a little stock), when translucent, add cumin, chili pd, poultry seasoning, green chiles and salsa verde.
6Saute for 5 minutes, adding a little stock if it begins to stick.
7Then add the rest of the stock, bay leaves, tomatillos and ?c cilantro.
8Bring to a boil and simmer uncovered while beans continue to cook.
9When beans are just tender (1-2 hours) add them to the soup pot and simmer everything together for another ?hour.
10Season with salt and pepper to taste.
11Just before serving, add the rest of the cilantro and the lime juice, stir to blend.
12Ladle into big bowls and top with green onions and an optional dollop of ff sour cream
 
 
 
 

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