Saturday, May 11, 2019

Green Chili (White Bean Stew With Roasted Chiles)

Delicious and fresh tasting Green Chili makes a hearty meal; this makes enough to put aside a portion in the freezer for another day or share with friends.

Just like the other chilis (Vegetarian Chili Or White Chili), this is another crowd or family pleasing meal; set out all the toppings for each person to choose for themselves.


Any dried white bean maybe used - great northern, cannelini, lima, etc.

If roasting the chiles is not an option, use 1 small can ( about 1/2 cup) of roasted green chiles or a green bell pepper. If using bell peppers, dice and add to chili without roasting.

Fresh or frozen white corn kernels make a nice tasty addition.

Any extra chili maybe promptly chilled and reserved in the fridge for later. Chili can also be frozen for up to 3 months.

8-10 servings


1 pound White Beans, cooked
2 Poblano Chiles OR 1 green Bell Pepper, diced
3-4 medium Tomatillos, husks removed and washed
1-2 cups fresh Spinach
1 large yellow/white Onion, finely diced
3 - 4 ribs Celery, diced
1-2 Jalapeños, minced finely
1 Tbsp ground Cumin seeds
Kosher salt and ground Pepper
1-2 cloves Garlic, minced
2-3 tsp dried Oregano
1 medium Zucchini, finely diced
1/2 cup fresh Cilantro, finely chopped

Optional toppings:
Avocado, diced
Tomato, diced
Jalapeño, cored and finely diced 
Cilantro, chopped fresh 
Onion, chopped 
Warm tortillas/ OR Tortilla chips
Cashew cream


Sort, soak, and cook beans in water to cover. Drain, rinse and cook the beans in water to cover in a large pot or use a presserure cooker. Set aside, freeze or chill until needed. For more details on cooking and storing beans, check How to Cook Dried Beans.

Broil/roast the chiles and tomatillos until blistered on all sides and let cool. When cool enough to handle, peel, remove stem and seeds of chiles while reserving the flavorful juices. Discard peel, stem and seeds. Dice chile/pepper into small pieces. Cool and reserve the tomatillos. 

In a blender/food processor, puree the tomatillos with the spinach.

In a large Dutch oven or other heavy pot, add onion, celery and jalapeños to pot with a sprinkle or two of water and cook until onion is translucent, about 6-7 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about another minute.

Tip in the beans into pot and a little water keep a loose but not soupy consistency. Stir in cumin and oregano. Bring to a boil over high.

Stir in tomatillo-spinach puree and zucchini. Partially cover, reduce heat, and simmer gently for 10 minutes. Stir in the Cilantro. Check seasonings and adjust to taste with salt and pepper.

If not serving right away, let chili cool completely, then refrigerate in an airtight container, up to 3-5 days. Remove the amount needed, heat and enjoy. Freeze in freezable containers for longer storage.

Serve Green Chili hot with the optional toppings.


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