Scrumptious Spring Chili
Submitted by chisholm1
A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minForget the heavy, slow-simmered red chili. This one is bright, green, and built for speed.
Green bell peppers, canned green chiles, fresh jalapenos, and scallions bring layers of pepper flavor, while oregano and cumin keep the spice profile grounded and earthy.
Two cans of beans and chicken broth form the base, and cubed luncheon meat stirred in at the end adds a salty, savory bite.
Thirty minutes, one pot, six bowls. This is the kind of weeknight chili that doesn’t require a whole afternoon of babysitting a pot on the stove.
Kitchen Tips
- Seed the jalapenos if you want warmth without face-melting heat. Leave them in if you like to live on the edge.
- Use Great Northern or cannellini beans for a true spring-green vibe, or black beans if you want a heartier bowl.
- This chili is intentionally brothy. If you prefer it thicker, mash a quarter of the beans before adding them to the pot.
Ingredients
Directions
In large saucepan coated with cooking spray, sauté garlic over medium heat 1 minute.
Add green pepper, green onion, chilies, jalapenos, oregano, and cumin; sauté 5 minutes.
Stir in beans and broth. Bring to a boil.
Cover. Reduce heat and simmer 10 minutes. Stir in luncheon meat.
Simmer 2 minutes.
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