Green Chile Chili

Chili made from chilies made to be eaten while it’s chilly, perhaps before you travel to Chile? No?


  • 1 lb ground meat (we used chicken, but any meat will work)
  • 1 red onion, finely diced
  • 2 gloves garlic, minced
  • 1 lb tomatillos, husks removed, rinsed and finely diced
  • 2 poblano peppers, chopped
  • 4 oz. can diced green chilies
  • 1/4 c pickled jalapenos, finely diced
  • 1/4 c green olives (the kind with the pimento inside)
  • 2 1/2 c chicken stock
  • 2 limes, juiced
  • s&p


In a large soup pot, brown the turkey. Add the onion & garlic, and let it sweat for a while, then add the rest of the ingredients. Let the chili simmer over medium heat for about 15-20 minutes, until everything has softened and come together. Serve with additional lime wedges and some avocado slices on top.

9 thoughts on “Green Chile Chili

  1. andrew Reply

    about to try my hand at this right now, Ill let you know how it turns out. I made the chicken/squash soup last night and it was fantastic.

  2. Richard Reply

    Definitely not something for me to be eating before getting on a plane for a long trip to Chile. Yikes. :)

  3. Mike Strickland Reply

    This was our first go at Paleo chili. We both liked it with lots of avocado to add some smoothness and more fat. We’re also dairy users, and some shredded sharp cheddar made a delicious addition to this chili.

  4. Jessica Reply

    This was DEEEELICIOUS!!! I roasted all my own chili’s & of course added all the seeds.. it was very spicy! I would recommend adding more meat however, I didn’t think 1 pound was enough and added another pound + .5 cups of chicken stock for the left overs.

  5. brandon keatley Reply

    yeah, cheddar and chili are known to hang out. folks who partake in more dairy will probably explore this option. thanks for the comment.

    we thought our meat ratio was ok but yours sounds delectable as well. i can’t think of a time i’ve ever said “hey! this dish has too much meat in it”. thanks SO much.

  6. Magess Reply

    Hrm. When made in a crock pot, this was surprisingly flavorless. Less stock and more meat might help, but it mostly seems to need some herbs and/or spices.

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