Chicken chili verde

Ingredients

• 2 tbsp canola oil
• 1 large onion , chopped
• 3 garlic cloves , chopped
• 1 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 820 mL canned whole tomatillos , drained
• 1/4 cup water
• 8 skinless, boneless chicken thighs , thinly sliced
• 540-mL can navy beans , drained and rinsed
• 4 cups packed baby spinach

Optional toppings

• chopped avocado
• sliced jalapeños
• grated cheddar
• chopped cilantro
• crumbled tortilla chips