Ingredients
- 15 oz. can navy beans (drained)
- 15 oz. can northern beans (drained)
- 4 oz. canned chopped green chilies
- 16 oz. salsa verde
- 3 cups vegetable stock
- 2 Tbsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. kosher salt
- 1/2 cup onion, white or yellow (diced)
- 2-3 Yukon Gold potatoes, or another yellow flesh variety (medium diced)
- 1 poblano pepper (diced)
- 1 zucchini (medium dice)
- 1 carrot (small dice)
- 1 cup frozen corn
Instructions
- Combine all ingredients in a medium saucepan over medium heat.
- Bring the mixture to a simmer and let it sit for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Video
Notes
Optional toppings:
- Chopped onion
- Sour cream
- Shredded cheese
- Cilantro
- Jalepeño slices
- Avocado
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