TULSA, Okla. — Serves 7
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
1 15 oz can navy beans
1 15 oz can Northern beans
4 ounces canned chopped green chiles
16 oz salsa verde (such as Herdez)
3 cups vegetable stock
2 tablespoons ground cumin
½ teaspoon dried oregano leaves
¼ teaspoon kosher salt
½ white or yellow onions, small dice
2-3 potatoes, medium dice (we like Yukon gold or other yellow flesh potato)
1 poblano pepper, small dice
1 zucchini, medium dice
1 carrot, small dice
1 cup frozen corn, white or bi-color variety if possible
Directions:
1. Combine all ingredients in a medium-sized saucepan over medium heat.
2. Bring to a simmer.
3. Stir often, keeping on a simmer, for about 30 minutes to allow the flavors to develop and the chili to thicken.
Garnish with all your favorite chili choppings like chopped onion, sour cream or yogurt, shredded cheese, cilantro, jalapeno slices, avocado, etc.
