White Bean Chili With Tomatillos

• 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)

1. 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.
2. 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).

vegetable broth, onions, navy beans, dried great northern beans, garbanzo beans, green chiles, red pepper, jalapeno chiles, tabasco, turmeric, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/member/views/white-bean-chili-with-tomatillos-51160471 (may not work)