Three Bean and Lentil Green Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 318
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 54
- Dietary Fiber
- 13
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 840
- Total: 45 min
- Active: 35 min
Ingredients
1 1/2 pounds tomatillos, husked, thoroughly washed and halved
4 cloves garlic
1 yellow onion, quartered
1 medium jalapeño, stemmed and cut in half
2 limes, zested
1/2 cup packed cilantro leaves and stems, plus more for garnish
1 to 2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 bay leaf
2 cups low-sodium vegetable broth
One 15.5-ounce can cannellini beans, drained and rinsed
One 15.5-ounce can chickpeas, drained and rinsed
One 15.5-ounce can navy beans, drained and rinsed
1/2 cup green lentils, picked through
2 tablespoons ground cumin
1 tablespoon ground coriander
Sliced avocado, for topping
Directions
- Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
- Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
- Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn’t burn.
- Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
- Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.