White Bean and Tomatillo Chili

brought by Jamie Cook

recipe from Debbie Funk Draper Good Housekeeping

2 Tbsp olive oil

3 cloves garlic, minced or crushed with press

1 small onion, cut in half and thinly sliced

1 jalapeno chile, seeded and minced

1 tsp ground cumin

1 pound tomatillos, husked, rinsed and coarsely chopped

1¼ tsp salt

½ tsp sugar

1 (14oz) can vegetable or chicken broth (1 ¾ cups)

1 can mild green chiles

2 cans white kidney beans or other white beans, rinsed, drained (whole or mashed)

1 cup loosely packed fresh cilantro leaves, chopped.

Heat oil over medium heat until hot.  Add garlic, onion, pepper, and cumin.  Cook 7-10 minutes or until light golden.

In a separate pot, heat tomatillos, salt, sugar, broth, green chiles, and 1 cup water to boiling over high heat.

Reduce heat to low.  Add onion mixture to saucepot; cover and simmer 15 minutes.   Stir in beans and cilantro; heat through.