Vegan Slow Cooker Tomatillo Stew

Ingredients

• 2 medium jalapeños (halved and seeded for less heat, if you prefer)
• 8 ounces canned diced green chiles
• 1/2 pound (about 5 medium) tomatillos, husked and washed, quartered
• 1 cup fresh cilantro leaves and stems
• 4 cups low-sodium vegetable broth, divided
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, smashed and chopped
• 2 teaspoons ground cumin
• Kosher salt
• 1 (15-ounce) can pinto beans, drained and rinsed well
• 1 (15-ounce) can black beans, drained and rinsed well
• Crushed corn chips, for serving
• Freshly chopped cilantro, for serving
• Lime wedges, for serving

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