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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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When I became a vegetarian, one of the things I missed most was chicken enchiladas with salsa verde. I came up with this chili in my quest for a good substitute for those flavors. I especially like it with Mexican cornbread. Prep time does not include soaking time. Ingredients:
1 lb dried white bean |
2 large onions, diced |
2 tablespoons cumin |
1 tablespoon chili powder |
1 teaspoon poultry seasoning |
2 (4 ounce) cans diced green chilies |
8 ounces green chili salsa |
2 zucchini, diced |
7 cups chicken broth |
2 bay leaves |
1 cup fresh cilantro |
salt and pepper |
Directions:
1. Soak beans overnight. Pour off soaking water and cover beans with fresh water and bring to a boil. Reduce heat and simmer.
2. Meanwhile, in a large dutch oven, saute onions till translucent.
3. Add cumin, chili powder, poultry seasoning, green chiles, and salsa verde. Saute for 5 minutes, adding a little broth if it begins to stick.
4. Add the remaining broth, bay leaves, and 3/4 cup of cilantro. Bring to a boil, reduce heat, and simmer while beans continue to cook. When beans are just tender (1-2 hours), add them and the zucchini to the soup pot. Simmer for another 30 minutes. Season with salt and pepper to taste.
5. Top each bowl with chopped green onions and sour cream, if desired.
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