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–+ servings
warm and spicy comfort

Hearty Green Chili Recipe for Cold Days

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This comforting green chili balances earthy peppers with creamy beans and aromatic spices. The gentle heat from poblanos or Anaheims creates a flavorful base, while jalapeño adds just enough kick to wake up your taste buds. Perfect for cold days, this substantial meal features a rich butter-caramelized onion foundation and a satisfying blend of textures.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons butter
  • 1/2 onion chopped
  • 3 tablespoons garlic cloves minced
  • 4 cups water
  • 1 chicken bouillon cube
  • 1 vegetable bouillon cube preferably tomato
  • 1 (4 ounce) can green chilies mild or hot, your preference
  • 1 (4 ounce) can salsa verde
  • 16 ounces kidney beans rinsed
  • 16 ounces black beans rinsed
  • 2 poblano peppers or Anaheim chilies chopped into bite-sized pieces
  • 1 jalapeño pepper chopped into bite-sized pieces
  • to taste white pepper
  • to taste cumin
  • fresh cilantro chopped, plus extra for garnish
  • tortillas for serving
  • sour cream for serving

Equipment

  • Large sauce pot
  • Cutting board
  • Knife

Method
 

  1. Melt butter in a large sauce pot over medium heat.
  2. Add chopped onion to the melted butter and cook until it begins to caramelize, about 5 minutes.
  3. Add the chopped poblano (or Anaheim) peppers and jalapeño to the pot. Cook with the onions until vegetables begin to soften, about 5-7 minutes.
  4. Add minced garlic and stir constantly for about 30 seconds, until fragrant but not browned.
  5. Pour in the salsa verde and canned green chilies, then add the rinsed black beans and kidney beans.
  6. Add water and both bouillon cubes to the pot.
  7. Season with cumin and white pepper to taste (start with about 1 teaspoon cumin and 1/4 teaspoon white pepper).
  8. Bring the mixture to a simmer and cook uncovered or partially covered, allowing flavors to meld. For best results, simmer for at least 30 minutes.
  9. About 15 minutes before serving, stir in chopped fresh cilantro.
  10. Ladle into bowls and serve with warm tortillas and a dollop of sour cream. Garnish with additional cilantro if desired.

Nutrition

Calories: 320kcal

Notes

The longer this chili simmers, the more developed the flavors become. For an even richer version, try using homemade stock instead of bouillon cubes and water.
This recipe is highly adaptable - you can substitute pinto beans for kidney beans, or use all black beans if preferred. For a vegetarian version, simply omit the chicken bouillon and double the vegetable bouillon.
Leftovers keep well in the refrigerator for up to 4 days and actually improve in flavor. The chili also freezes beautifully for up to 3 months.

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