Recipe for White Bean Chili with Tomatillos and Chinese Red Peppers

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Yield:

12 cup

Ingredients:

Amount	Ingredient
	is perfect for a cold, rainy spring day. Make it a meal with a green salad
	and hot cornbread. Leif Eric Benson, executive chef at Timberline Lodge, is
	always generous with his recipes.
	Makes 12 cups
8 cup	vegetable broth
2 x	chopped onions
2 cup	dried navy beans, soaked overnight
1 cup	dried great Northern beans, soaked overnight
1 cup	cooked or canned garbanzo beans
1/2 cup	canned diced green chilies
1 tsp	crushed red pepper flakes (or chopped Thai chilies)
2 cup	canned tomatillos, crushed
2 x	jalapeno peppers, seeded and minced
1 tbl	Tabasco sauce
2 tsp	ground turmeric
	Salt and black pepper to taste
2 cup	shredded Monterey jack cheese (8 ounces)
	Shredded pepper jack cheese to garnish
	Diced red onion to garnish

Instructions:

Instructions: In a large stockpot, combine the vegetable broth, onions, navy and great Northern beans, garbanzo beans, green chilies, pepper flakes, tomatillos, jalapeno peppers, Tabasco and turmeric.

Bring to a boil, reduce heat and simmer until the beans are tender, about 1 1/2 hours. Season to taste with salt and pepper.

Puree some of the chili to thicken and stir in the 2 cups jack cheese. Serve hot, topping each serving with pepper jack cheese, red onion and a squirt of hot wing sauce.

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