There’s red chili with tomato sauce and red kidney beans, there is white chili with poultry and great northern beans, there is pink chili where you add diced tomatoes to white chili…and now adding another color to the chili rainbow…GREEN
Inspired by the tomitillo soup at Mad Mex…but nowhere as tasty as theirs….
2 cans chick peas, liquid included
1 medium sweet onion rough chopped
1/2 cup plain greek yogurt
2 Tbs extra virgin olive oil or butter or 1 Tbs of each
1/3 to 1/2 cup of salsa verde (canned, or your favorite recipe)
Corbread or corn muffins
cilatnro (fresh or dried flakes
In pot over low heat, put butter / EVOO, onions, and pinch of salt. Simmer over low heat until onions are translucent & becoming tender or lightly caramalized.
Add chickpeas, salsa verde and simmer. Adjust the amount of salsa verde to suit your taste …more for a spicier chili, less for a milder one. Simmer for at least 15 to 20 minutes
With immersion stick blender, partially blend the beans and salsa until partially creamy, with some chunks of chickpea. Stir in yogurt, salt to taste and simmer another 5 to 10 minutes.
Serve over cornbread and garnish with cilantro