Makes 4-5 servings | 1 serving = 1 cup

Ingredients

• 1 1/2 cups dried navy beans, soaked for 6+ hours
• 2 white onions, one quartered, one diced
• 1 tbsp coconut oil or MCT oil
• 3 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 3 1/2 cups (1 lb./453 g.) tomatillos, husks removed, washed and quartered
• 3 jalapeños, stems removed, sliced in half. Remove seeds
• 5 cups filtered water
• Pink Himalyan salt + white pepper
• 2 limes, halved
• Optional garnishes: diced avocado, microgreens, sliced radish, cilantro leaves, toasted pumpkin seeds, plain Greek low-fat yogurt, and/or sliced scallions

Directions

1. Warm 1/2 tbsp oil in a dutch oven or medium sized pot over medium high heat. Stir in diced onion and garlic, and saute for 5 minutes or until onion is soft. Add cumin and coriander and toast for one minute, coating the vegetables.
2. Drain and rinse the beans and add them to the pot. Sauté for 30 seconds, coating the beans with the spice and onion mixture.
3. Add in water and a pinch of salt and bring to a boil. Reduce to a simmer and partly cover for an hour or until beans are tender.
4. While the beans cook, preheat oven to 375 F degrees.
5. Toss tomatillos, jalapeños, and the quartered onion with 1/2 tbsp oil and a pinch of Himalayan salt on a parchment paper-liner sheet tray. Roast for 20-25 minutes until vegetables are soft. Let cool slightly, then puree tomatillo mixture in a high speed blender.
6. Once the beans are cooked, add the tomatillo puree to the pot. Mix well to combine and cook on low heat for 5 to 10 minutes. Season with white pepper and garnishes.
7. To serve, ladle chili into bowls, top with fresh lime juice, and selected garnishes.