This white bean chili is a super simple recipe, perfect for cold winter nights. It's both gluten free and vegan, so perfect if you have a family like mine with a few different dietary needs.
To remove paper skin from tomatillos, let them sit in just-boiled water for 10 seconds. Remove and rinse under cold water. The skin should come right off and there should be no sticky residue left behind.
Blend tomatillos with canned chiles and set aside
In a very large soup pot, add the cumin and cook over low heat until you can smell it.
Add frozen seasoning blend, garlic, broth and blended tomatillos and bring to a boil.
Reduce heat, cover, and simmer for 5 minutes.
Add beans and cook until heated through.
Optional: Use a potato masher to mush up some of the beans.
Optional: dissolved potato starch or corn starch in cold water. Add gradually, a spoonful at a time while cooking to thicken the broth.