VEGAN WHITE CHICKPEA CHILI

Adapted from the midwest foodie blog

1 onions

2 red and 2 orange peppers

1 can of green chilies

5 cloves garlic

1.5 tablespoons ground cumin

1 teaspoon chili powder

1 teaspoon coriander

1 tablespoon or more dried oregano

2 (15 oz.) garbanzo beans

1 (15 oz.) can pinto beans →Or can of cannellini beans and a can of Great Northern beans

16 oz. salsa verde

1 (13.5 oz.) light coconut milk

2 cups vegetable broth

juice of 1 lime

1 tsp salt

pepper

Kale (or spinach)

1/4 cup nooch

Sauté in water/or broth  onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.

Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.

Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.

Add garbanzo beans, pinto beans, salsa verde, coconut milk, and vegetable broth along with a couple pinches of salt and pepper.

Stir to combine, then bring to a simmer over medium high heat.

Reduce heat to medium low and simmer for 10 minutes.

Stir in fresh lime juice and season to taste with salt and pepper.