Green Chili Recipe

Hello again, friends.

I hope your week has treated you well. Mine has been a bit wonky and busy, but such is life sometimes. ;)

I purchased groceries the other day to cook (surprise!) and went ahead and grabbed the ingredients for my green chili (chili verde) recipe, only this time I decided I’d make it more “traditional” with beans versus Paleo how I used to make it. For some reason I have been craving this and since it freezes easily it is something I don’t mind making even if it’s just for me.

Let’s get to it.

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This dish serves around 10 bowls. It’s pretty darn healthy overall and is super quick to make. You can sub in cubed butternut squash instead of the beans and add in chopped spinach (optional) if you want to make it healthier. You can also add a full can of pure pumpkin for thickening versus 1/2 can. Neither the pumpkin, butternut squash, nor spinach will alter the flavor of the chili whatsoever.

Click here to view my original Paleo green chili recipe.

Shopping List:

1 lb organic ground turkey (or beef)
1 jar green salsa
1 32 oz box organic chicken broth
1/2 white onion, diced
2 garlic cloves, diced or minced
1 cup cilantro, chopped
1 14.5 oz can Northern beans
1/2 14.5 oz can diced tomatoes, drained (optional)
1/2 can pure pumpkin (optional for thickening)
1 tbsp olive oil or coconut oil
1 tbsp ground cumin
1 tsp garlic powder
1/2 tsp ground red pepper (optional)
salt to taste

Instructions: Place a non-stick pan over medium heat. Once it is warm, add 1 tbsp of olive oil or coconut oil and the onions. Stir occasionally until the onions begin to turn translucent, then add in the garlic and ground turkey (or beef). Sauté the meat until it is cooked through with no pink remaining. While the meat is cooking you can add in 1 tbsp ground cumin, 1 tsp garlic powder, and the optional 1/2 tsp ground red pepper. Once the meat is done cooking, transfer it to large pot on medium heat.

Add in one jar of green salsa (mine was 24 oz, but I have used smaller ones too), one 32 oz box of organic chicken broth, the Northern beans, (drained) diced tomatoes, and 1/2 can of pure pumpkin (optional). Allow the chili to come to a low boil and turn the heat down to simmer for 15 to 20 minutes. Stir the chili occasionally to prevent burning and allow the contents to cook evenly. About 10 minutes before serving, add in one cup of chopped cilantro. When the chili is done cooking, serve immediately.

I like to serve this with Fritos and shredded cheese just like I would regular chili. =)

*Note: this looks more orange than “green” because of the pumpkin, but it still tastes exactly the same as it would without the pumpkin.