Title: White Bean Chili #2
Categories: Chili Soup Vegetarian
Yield: 1 Servings

1	lb	White beans (like great
		Northerns)
2	lg	Onions, diced
2	tb	Ground cumin
1	tb	Chili powder
1	ts	Poultry seasoning
2		To 4 oz cans diced green
		Chiles
1		8 oz can salsa verde
		(optional)
7	c	"chicken-like" or veggie
		Stock
2		Bay leaves
1/2	lb	Tomatillos, cleaned &
		Quartered
1	c	Fresh cilantro, coarsely
		Chopped
1		Salt and pepper to taste
2	tb	Fresh lime juice
1	c	Chopped green onions
1		Optional - ff 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, 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. Saute 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 ff sour cream.

Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

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