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Prep time
10 minutes
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Cook time
6 hours 15 minutes
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Serves
6 to 8
Ingredients
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2
medium jalapeños (halved and seeded for less heat, if you prefer)
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8 ounces
canned diced green chiles
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1/2 pound
(about 5 medium) tomatillos, husked and washed, quartered
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1 cup
fresh cilantro leaves and stems
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4 cups
low-sodium vegetable broth, divided
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2 tablespoons
olive oil
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1
large yellow onion, diced
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2
garlic cloves, smashed and chopped
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2 teaspoons
ground cumin
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Kosher salt
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1
(15-ounce) can pinto beans, drained and rinsed well
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1
(15-ounce) can black beans, drained and rinsed well
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Crushed corn chips, for serving
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Freshly chopped cilantro, for serving
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Lime wedges, for serving
Directions
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Combine jalapeños, green chiles, tomatillos, and cilantro with 1/2 cup vegetable broth in a blender and puree until smooth. Scrape mixture into the bowl of a slow cooker.
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Heat oil in a medium skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes, then add cumin and season with salt. Scrape mixture into the bowl of your slow cooker. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won't get as much depth of flavor, but ultimately it will all be fine and taste great.
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Stir in remaining broth and beans. Season with more salt. Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
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Take the lid off the slow cooker and use a potato masher to mostly crush the beans and thicken the stew. Stir and cook on high for another 15 minutes.
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Divide soup into bowls and serve topped with crushed chips and cilantro. Serve with lime wedges.
Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.
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