By Mary McDougall
This is a very unusual white bean chili that uses tomatillos instead of tomatoes for flavor. I first made this many years ago for a chili potluck at our youngest son's school. It is still one of my favorite chilies.
Prep Time: 20 min
Cook Time: 240 min
1 Place the first nine ingredients (through the oregano) into a large pot and bring to a boil. Reduce heat, cover and cook for about 3 hours until beans are fairly tender. Add the green onions and cilantro, then cook uncovered for another hour until the chili is very thick. Stir in the lime juice and add salt and hot sauce to taste, if desired
Hint: This may also be made in a slow cooker (Crock-Pot), although it will not thicken up as well as it does on the stovetop. If you do cook it in a slow cooker, start out with a bit less of the vegetable broth, cook it for 8 hours on high, then remove the cover, add the green onions and cilantro and continue to cook uncovered for the rest of the cooking time.