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Mexican   -   Hearty Green Chili With Black Beans   adapted from Spicy Vegetarian Cuisine

Description
Ingredients
  • 8 Medium Tomatillos -- husked and rinsed
  • 1 Large Yellow Onion -- diced
  • 1 Medium Chayote Fruit -- cored and chopped
  • 1 Large Baking Potato -- finely chopped
  • 1 Medium Bell Pepper -- chopped
  • 1 Medium Red Bell Pepper -- chopped
  • 4 Medium Jalapeno -- finely chopped
  • 1 Head Roasted Garlic -- finely chopped
  • 4 Large New Mexican Chiles -- finely chopped
  • 1 Can Chopped Tomatoes -- with juice
  • 1 1/2 Cups Vegetable Stock
  • 1/2 Cup Water
  • Salt -- to taste
  • 3 Teaspoons Cumin
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Oregano
  • 2 Teaspoons Black Pepper
  • 1 Tablespoon Pure Chile Powder
  • 2 Cups Salted Tortilla Chips
  • 2 Cups Black Beans -- cooked
  • Fresh Cilantro -- for garnish
  • Red Onion -- for garnish
  • Tomato -- for garnish
  • Sour Cream -- for garnish
Directions heat a large saute pan on high heat, char the tomatillos until they are blackened all over. chop tomatillos including skins and seeds. In a large stockpot, heat oil over medium heat, saute onion, chayote, potato and bell peppers until wilted. add jalapenos, garlic, chiles, tomatoes, tomatillos, stock, water, salt, and spices. stir, cover simmer 30 minutes. in a blender puree corn chips with 1 cup of stew. add pureed chips and black beans to stock pot. cook and stir for 15 minutes. to serve ladle into bowls and garnish.
Serves 8
Time to Make 0:00



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