Spicy Chili Verde with White Beans - VEGETARIAN

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F.

Peel the skin off the tomatillos and score the bottom with an 'X' to prevent them from exploding while roasting.

Place the tomatillos and jalapenos on a cookie sheet for roasting.

Roast the tomatillos and jalapenos in the oven for 25 minutes, turning them over halfway through (about 15 minutes in).

In a sauce pot, warm up olive oil and add diced onions; sauté until softened, not browned.

Add oregano to the onions and sauté together.

Stir in minced garlic, ground coriander, salt, and pepper; cook for about 1 minute.

Add flour to the mixture and stir well.

Slowly pour in vegetable broth while stirring continuously.

Bring the mixture to a simmer (a low boil with tiny bubbles) and let it thicken for 15 minutes.

Remove the roasted tomatillos and jalapenos from the oven; peel the jalapenos and remove seeds as desired.

Use an immersion blender to blend the roasted tomatillos and jalapenos until smooth.

Add diced green chilies and white beans to the blended mixture.

Stir in lime juice and mix well.

Return the mixture to medium heat to warm everything together before plating.

Serve with optional toppings like sour cream, Greek yogurt, shredded cheese, or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens