Chicken and Green Tomato Chili for the Crockpot

DSCF9635No matter what I do to help my tomatoes along (cloches, cold frames, walls of water) we always end up with green tomatoes. We just don’t have a long enough growing season for all of them to ripen outside of a green house. The other day I was trying to come up with a way to use some of the greenies, and I thought I’d try a  variation on salsa verde chili using green tomatoes instead of tomatillos. It also had to be a crockpot meal, since I am wearing my baby in a sling or front pack almost constantly these days and I don’t like the idea of working at a hot stove.

Here’s what I cooked up!

Chicken and Green Tomato Chili

1 pound dried white beans

2 chicken thighs (optional)

6-8 green tomatoes, pureed

3 cups stock

2 tsp cumin

1 tbls chili powder

1 hot pepper (this is your chance to make it spicier or not)

1-2 limes

salt to taste

sour cream or plain yogurt

cheddar cheese

Let the beans cook in the crockpot on low over night, according to package directions. The next day, drain the beans and puree the green tomatoes in a food processor. Add all ingredients except the sour cream and cheese to the beans. Cook on low for 6-8 hours. Garnish with sour cream and cheddar cheese.

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