Ingredients
8 cups vegetable broth
2 chopped onions
2 cups dried navy beans, soaked overnight
1 cup dried Great Northern beans, soaked overnight
1 cup cooked of canned garbanzo beans
1/2 cup channed diced green chiles
1 teaspoon red pepper flakes
2 cups canned tomatillos, crushed
2 jalapeno chiles, seeded and minced
1 tablespoon Tabasco
2 teaspoons turmeric
2 cups shredded Monterey Jack cheese (8 ounces)
Preparation
In a large pot, combine all ingredients except cheese. Bring to a boil, reduce heat and simmer until beans are tender, about 1 1/2 hours. Season to taste with salt and pepper. Puree some of the chili to thicken, and stir in the cheese. Serve hot with your choice of toppings (ex: chopped red onion, pepper jack cheese, sour cream).
