Part 80 (1/2)

SERVES 4 TO 6.

TIME: 1 HOUR.

This mild green chili has a secret weapon! Okay, it isn't so secret if you speak Spanish-it's apples. They give this chili mellow notes of sweet and tart. Tomatillos, poblano peppers, jalapenos, and cilantro give this chili its flavorful verde-ness; little white beans and cubes of tender white potatoes give it heartiness. Perfect with Jalapeno Onion Corn Bread (page 223). The next time your family or loved ones complain that all you vegans ever make is chili, serve this one and graciously accept their apology.

1 pound baby Yukon golds or other thick-skinned potato, cut into -inch pieces

2 tablespoons vegetable oil

1 large yellow onion, cut into small dice

3 jalapenos, seeded and sliced thinly

2 poblano peppers, seeded and chopped into 1-inch pieces

4 cloves garlic, minced

3 teaspoons ground c.u.min

1 teaspoon dried oregano (preferably Mexican oregano)

1 teaspoon salt

cup dry white wine

1 pound tomatillos (about 10 small to medium ones), papery skin removed, washed, chopped into - to -inch pieces

2 Granny Smith apples, cored, quartered, and sliced thinly

2 cups vegetable broth

1 cup loosely packed fresh cilantro

cup chopped scallions, plus extra for garnish

1 (15-ounce) can small white beans, such as navy or cannellini, drained and rinsed (1 cups)

Juice of 1 lime

Avocado slices for garnish