White Bean and Tomatillo Chili


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A tasty, spicy vegetarian chili that uses canned white kidney beans and fresh tomatillos - tart, green, tomato-like fruits. Serve with warm tortillas and a dollop of reduced-fat sour cream or plain yogurt.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

9 Cups


  • 2 Tbs. olive oil
  • 3 garlic cloves, crushed with a press
  • 1 small onion, cut in half and thinly sliced
  • 1 jalapeno chili, seeded and minced
  • 1 tsp. ground cumin
  • 1 lb. tomatillos, husked, rinsed, and coarsely chopped
  • 1 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 1 can (14 1/2 oz.) vegetable broth
  • 1 can (4 ounces) chopped mild green chiles, drained
  • 1 C. water
  • 2 cans (15 - 19 oz. each) white kidney beans, rinsed, drained, and coarsley mashed
  • 1 C. loosely packed fresh cilantro leaves, chopped

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Using a nonstick 10-inch skillet, heat oil over medium heat until hot.  Add garlic, onion, jalapeno and cumin, and cook, stirring often, until light golder, about 7 - 10 minutes. 

Meanwhile, in 5- to 6- quart saucepot, combine tomatillos, salt, sugar, broth, green chiles, and water; heat to boiling over high heat.  Reduce heat to low.  Stir in onion mixture; cover and simmer 15 minutes.  Stir in beans and cilantro; heat through

Each serving: About 335 calories, 13g protein, 50g carbohydrates, 10g total fat (1g sat.), 0mg cholesterol, 1,610mg sodium.


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