Chili Verde

Makes 4-6 servings

For a real celebration of green, serve this over spinach rotini and top with a guacamole garnish! 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
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1-1/2 cups water
• 3 cups cooked Great Northern beans (or other white beans), rinsed and drained
• 2 4-ounce cans diced green chiles, drained
• 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, and sugar. Lower the heat, add the water, and simmer, stirring often, until the mixture is thickened and the vegetables are tender, about 20 minutes. Add the cooked beans and chiles, and simmer 10 minutes longer, adding water if necessary to keep the chili from becoming too dry. Top with the chopped cilantro for garnish.