Prep Time: 15 minutes / Cook Time: 45 Minutes / Total Time: 1 hour

1 ½ lbs fresh tomatillos

2 15.5 ounce cans cannellini beans

1 green bell pepper

1 fresh poblano chile

2 jalapenos

1 medium red onion

3 cloves garlic

¼ olive oil

1 small can of green chiles

½ cup frozen corn

½ cup frozen shelled edamame (can substitute lima beans)

2 cups vegetable stock

1 Tbs salt

1 Tbs cumin

1 tsp cumin seeds (optional)

1 tsp garlic powder

Juice of 1 fresh lime

3 Tbs of fresh chopped cilantro

Chop garlic, peppers, and onion. Preheat a heavy pot and add olive oil and chopped veggies and salt. Soften on medium high heat for about 5-7 minutes. While softening, add cumin, garlic powder, and the entire contents of your little green chile can. Stirring occasionally.

Peel off the husks, wash, and chop the tomatillos and add in. Stir to mix while continuing on medium high heat. Open your cans of beans, drain using a fine mesh strainer, and lightly rinse. Add the beans, corn, and edamame and stir well to combine while maintaining heat.

Pour in vegetable stock and stir. Turn up heat and bring just to a boil. Then lower heat to a slow, bubbling simmer – probably medium low heat. Simmer uncovered for 30 minutes. Stirring occasionally. The tomatillos will break down toward the end of the simmer time and the chili will thicken. Stir in lime juice and chopped cilantro to finish before serving.

Serve extra chopped cilantro, fresh lime, avocado, and sour cream for add-ins.

Enjoy!