A green take on chili

Chili: a pot of beans and spices simmered over a long period of time. Goes good with cornbread. Is that what vegetarians thinks when they hear the word "chili"? Not all chili has to be red. A light, green one is in order, especially with spring around the corner.

White bean chili verde

Caramelized onion and scallion cornbread

The chili started of with the usual: sauteed garlic and yellow onions, along with bay leaves, cumin powder and dried oregano. When the onions were almost translucent, I added white wine and reduced the mixture before adding sliced jalapenos. Next to join were steamed Yukon gold potatoes, dry roasted tomatillos, sliced granny smith apples...and finally, the cooked small white navy beans. All simmered in vegetable stock for what appeared to be a long time. The chili was garnished with chopped cilantro, sliced avocados, and grated granny smith apples. Rather a deep, dense red chili, this chili verde was lighter, cleaner, and a nice prelude to spring. And as for the cornbread, the recipe can be found here.