Chili Verde

Serves 4-6

This "green chili" is a St. Patrick's Day tradition in our house. I usually serve it over green spinach rotini and top it with guacamole for a truly cross-cultural celebration. Fresh tomatillos look like small green tomatoes in papery husks. They have a slightly tart flavor, and are available in most supermarkets.

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large green bell pepper, chopped
1 pound green tomatoes, chopped
1 pound tomatillos, husked and chopped
1 teaspoon dried oregano, preferably Mexican
3/4 teaspoon ground cumin
1 teaspoon sugar
Salt and fresh-ground black pepper, to taste
1-1/2 cups water
3 cups cooked Great Northern beans or other white beans
2 cans (4-ounce) diced green chiles, drained
1/4 cup chopped parsley, for garnish
1/4 cup chopped cilantro, for garnish

Heat the oil in a large chili pot over medium heat. Add the onion, garlic, bell pepper, and tomatoes. Cover, and cook until the vegetables begin to soften, about 5 minutes. Add the tomatillos, oregano, cumin, sugar, and salt and pepper. Lower the heat, add the water, and simmer, stirring often, until the mixture is thickened and the vegetables are tender, about 25 minutes.

Add the beans and chiles, and simmer 10 minutes longer, or until heated through, adding more water if the chili becomes too dry. Garnish your servings with the chopped parsley and cilantro.

The Vegetarian Chili Cookbook
80 Delightfully Different One-Dish Meals
By Robin Robertson
Harvard Common Press
Paperback, $10.95
244 pages
ISBN 1-55832-148-9
Recipe Reprinted by permission.