Tomatillo Green Chili

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  • Total Time: 1 hrs 0 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 8 servings

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.


  • 1 tablespoon Simply Organic Cumin Seed Ground 2.31 oz.

  • 2 teaspoons Simply Organic Oregano 0.75 oz.

  • 1 teaspoon Simply Organic Coriander Seed Ground 2.29 oz.

  • Pinch Simply Organic Cloves Ground 2.82 oz.

  • Simply Organic Black Pepper Medium Grind 2.31 oz.

  • 1 1/2 pounds tomatillos

  • 2 jalapeños, halved, seeds and ribs removed

  • 1 green bell pepper, halved and seeded

  • 1 poblano pepper, halved and seeded (optional)

  • 6 cloves garlic

  • 2 tablespoons olive oil, divided

  • 2 bunches cilantro leaves, cleaned and roughly chopped

  • 1 yellow onion, chopped

  • 1 pound boneless chicken, cooked and shredded

  • 1 can (15 ounces) cannellini beans

  • 1/2 teaspoon sea salt, plus more for sprinkling peppers

  • additional toppings: avocado, red cabbage, lime wedges


    1. Preheat oven to 400 degrees. Line a baking sheet with foil.

    2. Peel husks off tomatillos and cut tomatillos in half. Lay cut-side down on baking sheet.

    3. Lay jalapenos, bell peppers and poblanos cut-side down on same baking sheet. Add garlic cloves.

    4. Drizzle with 1 tablespoon olive oil and sprinkle with salt.

    5. Roast in oven for about 20 minutes, until tomatillo and pepper skins blister. Remove from oven and let cool.

    6. Into a blender, place tomatillos (skins included), roasted garlic, jalapeno, green bell pepper, poblano and cilantro. Pulse until finely chopped and mixed.

    7. In a large stock pot over medium heat, add 1 tablespoon olive oil and onion. Sauté for about 5 minutes, until onion is tender.

    8. Add chicken, tomatillo and pepper mixture, cannellini beans, cumin, oregano, coriander, the ½ teaspoon salt and chicken stock. Add a pinch of ground cloves and black pepper.

    9. Simmer for 20 to 30 minutes.

    10. Top with fresh avocado, cabbage, additional cilantro and lime wedges.

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