Mediterranean Diet Chili Verde
Discover a vibrant twist on a classic with our **Mediterranean Diet Chili Verde**, a health-conscious take on the beloved green chili dish! Packed with nutrient-rich ingredients like tender chunks of chicken, creamy cannellini beans, tomatillos, and a medley of fresh vegetables, this recipe balances bold southwestern flavors with Mediterranean-inspired staples such as olive oil, spinach, and fresh cilantro. Spiced with ground cumin and coriander, and brightened with lime juice, this comforting stew is both hearty and refreshing. Ready in just an hour, it's perfect for busy weeknights or weekend gatherings, offering wholesome satisfaction in every bowl. Garnish with creamy avocado slices for an irresistible finish! Ideal for fans of Mediterranean recipes and chili lovers alike, this dish is brimming with protein, fiber, and deliciously warming flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium jalapeño pepper, seeded and chopped
- 2 large green bell peppers, chopped
- 1 pound tomatillos, husked and quartered
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 1 pound chicken breast, boneless and skinless, cut into 1-inch cubes
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 4 cups fresh spinach, roughly chopped
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 large avocado, sliced for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and jalapeño, and cook for an additional 1-2 minutes until fragrant.
Add the green bell peppers and tomatillos to the pot. Cook for 5-7 minutes until the vegetables begin to soften.
Add cubed chicken to the pot, stirring occasionally until the chicken is no longer pink on the outside, about 5 minutes.
Pour in the vegetable broth and add the cannellini beans, ground cumin, ground coriander, dried oregano, and sea salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, until the chicken is fully cooked and the vegetables are tender.
Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted.
Stir in the fresh cilantro and lime juice, then remove the pot from the heat.
Ladle the chili verde into serving bowls. Garnish with sliced avocado and additional cilantro if desired.
Serve hot and enjoy your Mediterranean Diet Chili Verde!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 38.1 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6769 mg | 144% | |
*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.
