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Chick Pea Chili




Source of Recipe


Sysco


List of Ingredients




8 lb. Tomatillos, husked, cleaned
• 3/4 cup SYSCO Supreme Extra Virgin olive oil
• 2 cups SYSCO Natural cilantro leaves
• 1/4 cup SYSCO Classic lime juice
• 2 tsp. SYSCO Imperial garlic powder
• 1 tsp. SYSCO Imperial cayenne pepper
• 1 tsp. SYSCO Imperial black pepper
• 1 lb. 4 oz. SYSCO Natural onions, chopped
• 6 lb. Chick peas, canned drained
• Salt to taste - SYSCO Classic Salt


Recipe



1. Combine tomatillos and 1/2 cup of the olive oil in pressurized steam cooker. Steam for 20 minutes; strain through fine-mesh strainer.
2. Blend in blender or food processor cilantro with lime juice, garlic powder, cayenne and pepper until liquefied. Add to tomatillo puree; set sauce aside.
3. Cook onions in 1/4 cup of remaining oil until softened. Add chick peas and tomatillo sauce; simmer 5 minutes to thicken slightly, stirring often. Salt to taste. Portion 3/4 cup warm chili for each serving.