Although traditionally made with tomatillos, this chili makes good use of unripe tomatoes late in the growing season. Either fruit yields tasty results. If you have a surplus of green tomatoes, can them and enjoy this chili verde all year long!
Ingredients
- 1/2 Cup Olive Oil
- 1 1/2 Tablespoons Cumin Seeds
- 1/2 Oz (16 grams or about 1 tablespoon) Fresh Ginger, grated
- 12 oz (about 2 medium) Onions, finely chopped
- 14 Grams (about 6-8) Garlic Cloves, minced
- 2 Pounds Vegetables, such as corn, zucchini, or bell peppers, sliced or diced as needed
- 3 Teaspoons Coriander
- ½ - 1 Teaspoon Chili Powder
- 1 Pound (4 cups) Green Tomatoes or Tomatillos, finely diced or pureed
- 7 Cups Water, Bean, or Vegetable Stock (or 6 cups if using a pressure cooker)
- 1 Pound Cooked northern white beans or chickpeas (2-15 oz cans, 3 cups, or 1/2 pound dried)
- 1 - 1/2 Tablespoons Table Salt, approximate (if using unsalted stock)
- 3 Oz Fresh Cilantro or Parsley, finely chopped
deviations & tips
- Pre-soaking and pre-cooking beans is not necessary when using a pressure cooker. Just be sure to not to add tomatoes until after beans are soft.
- Top with cheese and Greek Yogurt and serve with tortilla chips.
- Be sure to use vegetable stock, instead of water, for short 30 minute simmers when you're not using a pressure cooker.
- Try fresh chilis instead of chili powder.
the method
In the bottom of a 6 qt or larger stockpot or pressure cooker, heat oil over medium heat. Add cumin seeds and toast for a couple minutes or until aromatic. Be careful not to burn the seeds!
Toast cumin seeds before adding vegetables.
Add ginger, garlic, onions, and vegetables. Saute for about 5 minutes. Blend in coriander and chili powder. (continue with either stovetop/slowcooker or pressure cooker instructions below...)
STOVETOP & SLOW COOKER INSTRUCTIONS
Pour in stock or water, tomatoes or tomatillos, and pre-cooked beans. Stir well. Add salt to taste, if needed. Bring to a boil, cover, reduce heat to low and simmer for 30-60 minutes. OR transfer ingredients into a slow cooker and cook on low for about 8 hours or on high for about 4 hours.
Blend in cilantro or parsley and serve hot.
PRESSURE COOKER INSTRUCTIONS
If needed, transfer vegetable mixture to appliance. Add dried beans. DO NOT ADD TOMATOES OR TOMATILLOS. Pour about 6 cups of water into cooker until water is at halfway point. DO NOT FILL PRESSURE COOKER MORE THAN 1/2 FULL. If you've filled the cooker to the 1/2 way point and still have water left over, set remaining water aside. Stir in about 1 tablespoon table salt (assuming you're not using salted stock). Program pressure cooker to 10-12 psi (high). After pressure is reached, cook for 30 minutes for northern white beans or 40 minutes for chickpeas. Add any remaining water along with tomatoes or tomatillos, stir well, and bring to simmer. Taste and add more salt as needed.
Blend in cilantro or parsley and serve hot.
Green chili with Greek yogurt and cojita cheese