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Spicy White Chili with Tomatillos

Spicy White Chili with Tomatillos

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  • 1 15.8-ounce can Great Northern beans, such as BUSHS, rinsed and drained
  • 1 15.5-ounce can beans with chili sauce, such as BUSHS Great Northern Chili Beans
  • 1 15.5-ounce can white hominy, such as BUSHS, drained
  • 1 Tablespoon canola oil
  • 1 medium poblano pepper, chopped
  • 1 Teaspoon ground cumin
  • 1 Cup water
  • 1 Cup reduced sodium vegetable broth
  • ¼ Cup tomatillo salsa
  • Shredded cheese, nonfat Greek yogurt, chopped cilantro, and crushed tortilla chips, for serving


Using a food processor, purée 1 cup of the Great Northern beans; set aside.

Heat the oil in a stock pot over medium heat. Add the peppers and cumin, and cook 3 minutes.

Add the water, broth, salsa, chili beans, hominy, puréed beans, and remaining Great Northern beans; stir well to combine.

Bring to a simmer, reduce the heat, and cook 15 to 20 minutes.

Serve with shredded cheese, Greek yogurt, cilantro, and tortilla chips.

Nutritional Facts


Calories Per Serving227

Folate equivalent (total)81µg20%

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 2 cups chopped onions (2 large)
  • 4 cloves garlic, minced
  • 1 4.5-ounce can diced green chile peppers, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano, crushed
  • ⅛ teaspoon cayenne pepper
  • 3 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 1 cup water
  • 5 cups cubed cooked turkey breast or chicken breast
  • 1 cup shredded Monterey Jack cheese with jalapeño chile peppers (4 ounces)
  • ¼ cup light sour cream
  • 1 bunch Snipped fresh cilantro
  • 1 pinch Chili powder

Coat an unheated large skillet with cooking spray. Add oil heat over medium-high heat. Add onions and garlic cook 5 to 6 minutes or until tender, stirring often. Stir in green chile peppers, the 1 tablespoon chili powder, the oregano and cayenne pepper cook for 1 minute. Transfer to a 3 1/2- to 4-quart slow cooker.

Mash one can of the beans. Stir all of the beans, the broth and the water into mixture in slow cooker. Stir in turkey. Cover and cook on low-heat setting 4 to 6 hours or on high-heat setting 2 to 3 hours. Add 3/4 cup of the shredded cheese, stirring until melted. To serve, top each serving with about 1 teaspoon of the sour cream and 1 teaspoon of the remaining shredded cheese. If desired, garnish with cilantro and additional chili powder.

    • 2 tablespoons olive oil
    • 1 pound boneless chicken breast, cut into bite-size chunks
    • 1 large onion, diced
    • 3 garlic cloves, minced
    • 2 (4-ounce) cans chopped mild green chilis, with juice
    • 1/2 cup tomatillo salsa
    • 1 (14.5-ounce) can low-sodium chicken broth
    • 1/4 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 2 (15.5-ounce) cans white beans, like cannellini, preferably low-sodium, drained and rinsed
    • 3 tablespoons lime juice
    • Salt to taste
    • 1/2 cup fresh cilantro, chopped
    • 1 cup nonfat plain yogurt
    • 1/2 cup shredded sharp cheddar cheese
    1. 1. Heat 1 tablespoon of the oil in a large saucepan over a medium-high flame. Add the chicken pieces and sauté for 5 minutes, or until cooked through. Remove from the pan and set aside.
    2. 2. Add the remaining tablespoon of oil and the onion to the pan, and sauté over medium heat until the onion is tender, about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chilis, salsa, chicken broth, cumin, and oregano, and bring to a boil. Reduce the heat and simmer for 20 minutes.
    3. 3. Add the chicken and beans, and cook for 5 minutes more. Stir in the lime juice, then season with salt to taste. Serve topped with cilantro, yogurt, and cheese.

    Nutritional analysis provided by Small Changes, Big Results

    Reprinted with permission from Small Changes, Big Results: A Wellness Plan with 65 Recipes for a Healthy, Balanced Life Full of Flavor, Revised and Updated by Ellie Krieger with Kelly James-Enger. Copyright © 2005, 2012 by In Balance, LLC. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher

    Ellie Krieger is the host of Healthy Appetite, the popular Food Network and Cooking Channel program. She is the author of the New York Times bestselling cookbooks The Food You Crave (recipient of James Beard and IACP Awards) and So Easy, as well as Comfort Food Fix. She holds an MS in nutrition from Columbia and a BS from Cornell. Ellie lives in New York City.

    1/4 cup vegetable oil
    1 3/4 pound ground chicken
    1 white onion
    3 cloves garlic
    1 serrano pepper
    1 tablespoon cumin
    1/2 tablespoon coriander
    1 teaspoon salt
    1 pound tomatillos
    2 cans white beans
    1 can (4 ounce size) mild green chiles
    1 cup chicken stock
    1 cup chopped cilantro

    pumpkin seeds
    sour cream
    grated jack cheese

    Preheat large soup pot with vegetable oil over medium high heat. Add ground chicken when hot.

    Meanwhile, dice onion and garlic. Remove seeds from Serrano chili and finely mince. Break chicken up with a wooden spoon every couple of minutes. After chicken has been cooking for about 5 minutes, add onion and continue to cook breaking up chicken and stirring every couple of minutes.

    Remove husks from tomatillos and rinse to remove sticky coating. When chicken has been cooking with the onions for about 3 minutes, add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes.

    Roughly chop tomatillos, or cut into quarters if the tomatillos are small. Add tomatillos to meat. Place a lid on the pot and cook for about 10 minutes, stirring occasionally. Crain and rinse white beans. Drain chilies and finely chop. Chop cilantro. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with chicken stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally, for another 8 minutes until chili has thickened and liquid has reduced slightly.

    Remove from heat and stir in cilantro if serving immediately. If not serving immediately, save cilantro and serve as a garnish on each bowl. Taste for seasoning and adjust with more salt if necessary. Top with optional pumpkin seeds, sour cream, or cheese and serve.

    Get the Full Pork Green Chili Recipe (New Mexico Chile Verde) Recipe Below. Enjoy!

    How Long Will New Mexico Chile Verde Keep?

    Stored in an airtight container this green chili will keep well in the fridge for 3-4 days .

    It also makes a wonderful meal prep and freezer meal! Leftovers can be stored in freezer bags or freezer-safe containers wrapped in tin foil and frozen for up to 3 months .

    Can I Make in an Instant Pot or Slow Cooker?

    While I have not personally tried this New Mexico Chile Verde recipe in an Instant Pot or pressure cooker , I believe it would work very well.

    You’ll need to use the Sauté function to first cook all of the ingredients per the recipe below, making sure to deglaze the pot before adding the masa coated pork and water. Pressure cook on HIGH for 7 minutes and then do a Natural Pressure Release for 10 minutes.

    Similarly, to prepare in a slow cooker you’ll first need to sauté the pork, onion, peppers and tomatillos with seasonings first on the stove. Then, transfer ingredients to the slow cooker, stir, cover and cook on HIGH for 3 hours or LOW for 5-6 hours.

    Is This a Gluten-Free Green Chili Recipe?

    It is gluten-free! Because I make this Green Chili with masa there are no wheat-based ingredients.

    What Can I Use as a Substitute for Masa?

    If you don’t have masa on hand, you can either make your own quickie version by pulverizing corn tortilla chips in a food processor or try a simple swap like corn grits or rice flour to keep the recipe gluten-free.

    You also can substitute with traditional wheat flour for a non gluten-free version.

    Can I Make Chile Verde with Beef Instead of Pork?

    Absolutely! A large beef chuck roast or 3-4 chicken breasts would work as a great swap for the pork butt.

    Let me know in the comments if you give this recipe a try or use any substitutes!

    Beefy Tomatillo Chili ♥

    Shake it up, baby! Who says chili has to be the same thing, every time, every pot? Come cold weather, every couple of weeks, you'll find a big pot of chili simmering away here in our kitchen. To shake it up, to not get bored, we mix up the chili recipes. Often, of course, we follow no recipe, just kinda make it up as we go along. Luckily, chili likes that! We were enamored with tomatillo chili, the distinct "sour" of tomatillos really works in chili. So maybe you want to follow this recipe (it's a good one, I promise) or maybe you just want to tuck some tomatillos into your own make-it-up-as-you-make-chili. Either way, tomatillos belong in chili.

    MEAT? Really, at A Veggie Venture? Yes, A Veggie Venture is about vegetables but it's not 100% vegetarian. And while 95 percent of the site is veg(etari)an, occasionally I post a recipe for the readers who, like me, are vegetable-crazy omnivores. (Note to Vegetarians)


    1 tablespoon olive oil
    2 pounds beef stew meat, cut into bite-size pieces
    Salt & pepper

    MEAT In a large Dutch oven (or a large skillet if using the slow cooker later), heat the oil until shimmery, add as much meat as can be cooked in a single layer (it should sizzle) and season with salt and pepper. Let the pieces brown on one side for two to three minutes before tossing, repeat until all sides are browned. (Really let the meat brown, a few pieces can even take on a little burn.) Set aside (in the slow cooker if cooking in a crockpot). Repeat with remaining meat pieces.

    VEGETABLES & BEANS In the same pot, heat the water, then add the onion, pepper and tomatillos as they're prepped and cook just until soft. Add the garlic and cook for another minute.

    To COOK in the OVEN Set oven to 200F/100C. Add the meat back into the pot, then stir in tomatoes, beans, cumin, chili powder and canned tomatillos. Stir together and bring to a boil. Transfer to the oven to slow cook for 5 – 6 hours. About an hour before serving, check the chili adjust the seasoning and if needed to thicken, uncover for the last hour.

    To COOK in a CROCKPOT In the slow cooker, combine the cooked meat and the onion-poblano-tomatillo mixture, then stir in tomatoes, beans, cumin, chili powder and canned tomatillos. Cook on high for 6 hours or 8 - 10 hours on low. About an hour before serving, check the chili adjust the seasoning and if needed to thicken, uncover for the last hour.

    VOLUME This recipe makes one huge pot of chili – be sure your pot is big enough! Or divide between a couple of pots. It does freeze beautifully too.
    BEEF Be sure to cook the beef into bite-size pieces, otherwise they'll get lost in the chili. You could sure use ground meat here too, no problem. The chili is sauce-y enough that it could manage more meat, up to another pound and a half or so. It depends on your taste. Oh – and would this be fantastic with pork? You bet! (We just have a freezer full of beef . I miss pork!)
    CANNED TOMATILLOS These are kind of hard to find! I did find some the first time we made this chili, but it turns out more green than red in color with tomatillos. (The chili in the photo was made with extra tomatoes instead of extra tomatillos.) But they're not essential. You could leave them out entirely or hmmm, maybe use a jar of green chili sauce which usually has tomatillos in it. Or you could purée a can of diced tomatoes. (I wouldn't use tomato sauce though, I don't know, it's too sauce-y or something.)
    TIMING Consider making this chili the day before serving. Both times, I was surprised how long it took for the flavors to really develop.
    HEAT & SWEET As written, the chili is on the mild side, those who really like heat will want to ramp up the chili powder and hot sauce. With the second pot, I also found myself wanting just a little bit of sweetness to balance the tomatillos and added about a quarter cup of barbecue sauce.

    TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Mary Engelbreit's Fan Fare Cookbook - 120 Slow Cooker Favorites. Many thanks to Andrews McMeel for a complimentary copy, way back, um, well, about four years ago, when we first made this chili recipe. As always, the opinions expressed here are my own. My Disclosure Promise

    NUTRITION INFORMATION Per Cup: 174 Calories 6g Tot Fat 2g Sat Fat 36mg Cholesterol 246mg Sodium 14g Carb 4g Fiber 5g Sugar 15g Protein. WEIGHT WATCHERS POINTS: WW Old Points 3 & WW PointsPlus 4 CALORIE COUNTERS 100-calorie serving = slightly generous half cup (9g protein).

    Paleo Chicken Chile Verde

    Paleo Chicken Chile Verde: A lean low carb green chili recipe that fits neatly into a Whole 30 diet! It’s gluten free, grain free, dairy free… And delicious!

    It’s our goal to make this season a delicious transition into clean eating!

    New Mexican Chile Verde… My kids’ absolute favorite chili recipe.

    The original recipe is made with pork and masa (corn flour) and is ultra rich. However, if you are trying to cut your caloric intake and get rid of grains, this skinny chicken chili is very similar and packed with perky flavor!

    Get the Complete (Printable) Paleo Chicken Chile Verde Recipe Below

    Storing, freezing, and reheating

    To store the leftover chicken chile verde, keep it in an airtight container in the fridge. It will keep for 5 or 6 days so you can enjoy it for lunches throughout the week.

    To freeze, keep the cooled leftovers in a freezer-safe container and freeze for 3 or 4 months. It’s perfect for when you need a quick and easy dinner!

    To reheat, let any frozen leftovers thaw in the fridge or cook right from frozen. It’s easy to reheat in a microwave for a few minutes or in a pot on the stove.

    White Chicken Chili Recipe (Paleo + Whole30)

    As soon as the temperatures begin to drop in the Fall, I get a little twinkle in my eye and spring in my step because cooler temps mean CHILI SEASON!! I love a delicious bowl of chili any day of the week during sweater season and am always on the lookout for new varieties and flavors. We’ve had a cold and snowy winter in Denver this year, so I’ve been adding a lot of chilis, soups and stews to our weekly meal rotation.This White Chicken Chili Recipe that’s both Whole30 and Paleo compliant is my NEW FAVORITE recipe. Seriously, it was SO good, we gobbled a double batch up in one sitting. Even the kiddos loved it!

    This white chicken chili recipe is lighter than your traditional beef based chilis, but still packs a tangy and spicy punch from the tomatillos, chilis and spices. Also, most traditional chilis contain beans. To make this white chicken chili recipe compliant, I replaced the beans with cashews for added texture and mild flavor. Adding the cashews at the end allows them to retain a bit of their firmness and gives the soup more depth.

    Did you like this recipe and you want more like it? Be sure to check out all of our Mexican recipes here and soup recipes here!

    White chicken poblano chili

    When I was working in Midtown Manhattan at a magazine, I used to visit a small Mexican joint for lunch. The food was good for a quick meal but it was decidedly not Tex-Mex, as it specialized in burritos and served two chilis that were both made with beans.

    The beef one was the usual ground meat, kidney bean, and tomato affair that people in the Northeast like to pass off as chili. I tried it once and that was more than enough, as it was not only absent any chile peppers but the ingredients that were included had little flavor. If anything, the chili skewed more sweet than spicy. I was not a fan.

    The other chili was a white chili. Since I am a chili purist, I’ve always thought that white chili was a silly name. If the stew isn’t made with dried red chile peppers and beef, how can you call it chili? Indeed, white chili is typically a chicken based soup made with green chiles and white beans. It’s not a bad combination, but it’s not Texas chili. No matter, the white chili at this particular restaurant was excellent, and naming issues aside, I ordered a bowl of it at least once a week.

    As is typical of the white chili genre, the stew was made with chicken, green chiles, and white beans. After being slowly cooked for hours, it turned into a rich thick concoction that would keep me warm on cold days. I’d top it with cilantro and a dollop of salsa and be in white chili bliss.

    While I haven’t worked near that burrito place in quite some time, when the weather was getting nippier the other day I recalled that white chicken chili. I’ve never made one myself and I thought it could be interesting to try. And just as I began my research, Robb Walsh’s new book The Chili Cookbook arrived.

    Now, I’m sure Robb doesn’t need much introduction around here, but if you’re not familiar with him he’s written some wonderful books on Texan cuisine, such as The Tex-Mex Cookbook and The Legends of Texas Barbecue. His new book, as the title implies, is all about chili. While normally he tends to keep his focus primarily on Texas, in this book he goes beyond the state’s borders and explores regional chili styles from around the world—everything from Hungarian goulash to Cincinnati’s Greek-inspired chili.

    White chili, which he says originally hails from the Midwest, also makes an appearance. There are two white chili recipes but the one that interested me the most was a slowly cooked stew made with dried (as opposed to canned) Great Northern beans and a whole chicken. A large number of roasted Poblano and jalapaeño chiles, spices, and aromatics were added as well. It was just what I was craving.

    As is my wont, I did make some changes to his original recipe. First, because my store was out of whole chickens, I bought chicken thighs instead—a fine substitution, as I prefer dark meat. I also increased the number of chiles he recommended and threw in some cilantro, as well. The beans ended up taking longer than expected to cook, so I increased the cooking time. And the original recipe called for a bit of milk to be added at the end, but after making two batches with the milk I found that it was just as good without, and that serving the chili with sour cream was plenty of dairy for me.

    Since you’re starting from scratch, this white chicken and poblano chili does take some time, but the results are worth it as you end up with a soulful, savory stew. Of course, if you’re a Texan-chili purist like myself, you may argue if this is chili or not. I wouldn’t let that stop you from making it, however, as no matter what you call it I think you’ll agree that this is a hearty, rewarding dish perfect for crisp autumn days.

    Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!


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