Recipe of the Month

Casablanca Chili

• 2 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 2 10-oz cans chopped tomatoes with green chiles, drained
• 8 tomatillos, chopped
• 1 jalapeno, seeded and minced
• 3 cups vegetable broth
• 1 17-oz can chopped green chiles
• 1 tsp oregano
• 1 tbsp cumin
• 1/3 cup chopped cilantro
• 3 19-oz cans cannellini beans, drained and rinsed
• Juice from 2 limes
• 1 tsp ground white pepper
• 1 cup light sour cream
• 1 1/2 cup shredded Monterey Jack cheese
• 1 bunch green onions, cropped and chopped
  

To prepare:

1. Heat olive oil in Dutch oven over medium-high heat. When hot, add onion and cook for 4 minutes, add garlic and cook for 1 1/2 minutes.

2. Add tomatoes, tomatillos and jalapeno, cooking and stirring for 6 minutes.

3. Add vegetable broth, green chiles, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stir in pepper.

4. Ladle into bowls and garnish with sour cream, cheese and green onions.

Recipe from the National Heart, Lung, & Blood Institute