Easy Green Chili
Dive into a comforting bowl of *Easy Green Chili*, a vibrant and hearty dish brimming with layers of Southwestern flavor. This quick-to-prep recipe combines tender chicken thighs, creamy white beans, and a medley of roasted Hatch green chiles and poblano peppers to create a soul-warming chili with a subtle smokiness and just the right amount of spice. Infused with aromatic cumin, oregano, and a zing of fresh lime juice, this one-pot wonder is as flavorful as it is simple to make. Perfect for weeknight dinners or casual gatherings, this green chili is ready in under an hour and can be garnished with fresh cilantro for a bright, herbaceous finish. Serve it with warm tortillas or over rice for the ultimate comforting meal! Keywords: green chili recipe, Hatch green chiles, easy chili recipe, chicken chili, Southwestern flavors, one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 poblano peppers, diced
- 4 Hatch green chiles, roasted and diced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups canned white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoons cracked black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the chopped onion and cook for 3-5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced poblano peppers and Hatch green chiles. Cook for another 5 minutes, stirring occasionally.
Push the vegetables to the sides of the pot and add the chicken thighs to the center. Sear the chicken for 3-4 minutes on each side, until lightly browned.
Pour in the chicken broth and bring the mixture to a simmer.
Add the white beans, ground cumin, oregano, salt, and cracked black pepper. Stir well.
Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Remove the lid and taste for seasoning, adjusting salt and pepper as needed.
Stir in the lime juice and cook for an additional 2 minutes.
Ladle the chili into bowls and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5567 mg | 242% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 28.1 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 490 mg | 38% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4985 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
