Green Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.0
  • Total Fat: 5.1 g
  • Cholesterol: 37.0 mg
  • Sodium: 428.0 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.2 g

View full nutritional breakdown of Green Chili calories by ingredient
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Number of Servings: 8


    2 poblano peppers
    1 jalapeno pepper
    8 medium tomatillos
    3 cloves garlic
    1 cup dry garbanzo beans, soaked
    3 large boneless skinless chicken breasts
    1 cup onion, chopped
    2 tbsp olive oil
    1 tsp salt
    1tsp pepper
    1 tsp cumin
    1 tsp chili powder
    2 cups water


1. Rinse garbanzo beans, fill a pot with water, put beans back in the pot and start to cook them. They will take about 1 1/2 hours to fully cook.
2. Once beans are cooking, turn your oven on to broil. Place poblano peppers in a baking dish and put them under the broiler to roast. Turn them occasionally while roasting, so that all sides roast evenly. The skin should blister and blacken. Don't worry that you've burned them!
3. Begin to pan fry chicken in the olive oil. While the chicken is cooking, chop the onion. (Don't forget to turn the poblano peppers in the oven!
4. When the poblano peppers are black all around, remove them from the oven to cool some.
5. Once the chicken is cooked through, remove from the skillet. Add the onions to the skillet and begin to soften them. While the onion is cooking, cut the chicken into bite sized pieces and return to the skillet with the onion. Add all of the spices to the skillet with the chicken and onion.
6. Once the poblano peppers are cool enough to handle, peel the blackened skin from them. The insides should be tender and sweet. Remove the stem and most of the seeds and place the meat of the peppers into a food processor.
7. Cut tomatillos into 1 inch chunks and place into the food processor.
8. Remove stem (and seeds, if desired) from jalapeno pepper. Cut into 1 inch chunks and place into the food processor.
9. Remove skin from 3 garlic cloves and place into the food processor.
10. Run food processor until everything is an even consistency and a tomatillo and pepper sauce has formed.
11. Once the garbanzo beans are almost fully cooked (about 15 minutes left on cooking time) drain them, and add them to the chicken mixture.
12. Pour the tomatillo mixture from the food processor into the chicken mixture. Add 2 cups of water, and cook for about 15-20 minutes more, until the garbanzo beans are cooked through, and all of the flavors have married together.

Other Notes: You can use a store bought tomatillo sauce, but it will be very high in sodium. You can substitute whatever bean you prefer, if you don't have garbanzo beans on hand. This would be great with some low fat cheese sprinkled on top. If you want it a little spicier, leave the seeds in the peppers before adding to the food processor, or add another jalapeno, or add a couple of pinches of crushed red pepper flakes. If it is too spicy for you, only use part of the jalapeno, or leave the jalapeno out entirely. The poblano pepper does not have much heat at all, so that will not really affect the spice level.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MINDYMOORE78.

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