Chick Pea Chili

Source: Mad Mex, Pittsburgh, PA

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Chick Pea Chili

•	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

Preparation

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.