So, with it being green tomato season at my house, I’m trying to come up with uses for the big bag of tomatoes I brought in last week, besides fried green tomatoes (which we love, but I did once this week already). As I had nachos on my to-make list this week and was about to start the chili, it occurred to me that maybe I could do that with the green tomatoes, and it came out wonderfully!
Ingredients
1 sweet onion, diced
2 jalapeños, diced
3 large green tomatoes, diced
2 stalks celery, diced
1 T olive oil
2 limes, juiced
1 t turmeric
1 T chili powder
1 T cumin
6-8 cups cooked beans (I used black and kidney)
1 T raw sugar
Process
Place olive oil, veggies, tomatoes, and lime juice in a large skillet. Sauté over medium heat until all are soft. Add spices and let simmer another minute or two. Mix in beans and heat through.
Because the family was having this on nacho chips, after mine was done, I mashed some of beans with a hand masher to create a thicker base.
This was delicious!