Green Chili

As the weather turns colder and my garden goes into full winter mode, I harvest the last of my green tomatoes and chilies. I decided to make a green pepper and green tomato chili with the remains of the summer.
1 medium yellow onion
4 small carrots
9 medium green chilies. These are not spicy
5 garlic cloves
3 small potatoes cubed
1 can of navy beans or white beans
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon Mexican oregeno
2 teaspoons sea salt and fresh ground pepper
1/2 teaspoon garlic and onion powder
1/2 pound of ground beef or pork, chicken turkey
a little papricka or chili powder is a good warming spice too if you want it spicy. Or serve some spicy pico on the side with jalepenos!This is great so the kids can have it mild and the adults hotter!
as many green tomatoes as you can fit it the pot or have on hand. If not used tomatoes in a jar. fill with liquid either stock or water up to almost the top.
cook down on medium for about an hour or two.
top with pico ge gallo, I used green and pink tomatoes with garlic lime juice salt and cilantro from the garden(the last of the fresh tomatoes!)
top with sour cream and cilantro leaves and sharp cheddar cheese.
I also made a hearty cornbread with mexican sugar and butter to add a beautiful sweetness. Corn bread recipe to fallow.

If you want to make this more exotic you could add a small cinnamon stick and some nutmeg or allspice. You can add some rehydrated dried chilies like Pasilla or Ancho etc.