Vegan Slow-Cooker Tomatillo Stew Recipe on Food52

Name: Vegan Slow-Cooker Tomatillo Stew Recipe on Food52
Ingredients: 2 medium jalapeños (halved and seeded for less heat, if you prefer); 8 ounces canned diced green chiles; 1/2 pound (about 5 medium) tomatillos, husked and washed, quartered; 1 cup fresh cilantro leaves and stems; 4 cups low-sodium vegetable broth, divided; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 garlic cloves, smashed and chopped; 2 teaspoons ground cumin; Kosher salt; 1 (15-ounce) can pinto beans, drained and rinsed well; 1 (15-ounce) can black beans, drained and rinsed well; Crushed corn chips, for serving; Freshly chopped cilantro, for serving; Lime wedges, for serving

"This vegan Crock-Pot recipe uses tomatillos to create a comforting soup-like stew, made complete with hand-crushed tortilla chips and slow-cooker ingredients...."

INGREDIENTS

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2 medium jalapeños (halved and seeded for less heat, if you prefer)

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8 ounces canned diced green chiles

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1/2 pound (about 5 medium) tomatillos, husked and washed, quartered

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1 cup fresh cilantro leaves and stems

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4 cups low-sodium vegetable broth, divided

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2 tablespoons olive oil

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1 large yellow onion, diced

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2 garlic cloves, smashed and chopped

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2 teaspoons ground cumin

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Kosher salt

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1 (15-ounce) can pinto beans, drained and rinsed well

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1 (15-ounce) can black beans, drained and rinsed well

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Crushed corn chips, for serving

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Freshly chopped cilantro, for serving

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Lime wedges, for serving

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