Chili Verde


Makes 4-6 servings

For a real celebration of green, serve this over spinach rotini and top with a guacamole garnish! Fresh tomatillos look like small green tomatoes in papery husks. They have a slightly tart flavor, and are available in most supermarkets.

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 large green bell pepper, chopped
  • 1 pound green tomatoes, chopped
  • 1 pound tomatillos, husked and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1-1/2 cups water
  • 3 cups cooked Great Northern beans (or other white beans), rinsed and drained
  • 2 4-ounce cans diced green chiles, drained
  • 1/4 cup chopped cilantro, for garnish

Heat the oil in a large chili pot over medium heat. Add the onion, garlic, bell pepper, and tomatoes. Cover, and cook until the vegetables begin to soften, about 5 minutes. Add the tomatillos, oregano, cumin, and sugar. Lower the heat, add the water, and simmer, stirring often, until the mixture is thickened and the vegetables are tender, about 20 minutes. Add the cooked beans and chiles, and simmer 10 minutes longer, adding water if necessary to keep the chili from becoming too dry. Top with the chopped cilantro for garnish.

This Recipe is Categorized In:

, ,

This Recipe's Ingredients:

, , , ,

Nutrition Information

Chili Verde

Servings per Recipe: 5

Amount per Serving

Calories:  230

Calories from Fat:  

Total Fat:  4.5g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  530mg

Carbohydrates:  39g

Dietary Fiber:  13g

Protein:  10g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions