Chick Pea Chili Garbanzo Bean Chili

This recipe uses a preasure cooker
to steam the tomatillos and makes
a really big batch of chili.
You can make this using canned
chick peas but the flavor is milder.

Ingredients
8 lb. Tomatillos, husked, cleaned
3/4 cup Extra Virgin olive oil
2 cups cilantro leaves
1/4 cup lime juice
2 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. black pepper
1 lb. onions, chopped
6 lb. Chick peas, canned drained
Salt to taste

Directions:
Combine tomatillos and 1/2 cup of the
olive oil in pressurized steam cooker.
Steam for 20 minutes;
strain through fine-mesh strainer.
Blend in blender or food processor
cilantro with lime juice, garlic powder,
cayenne and pepper until liquefied.
Add to tomatillo puree; set sauce aside.
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.