chili colorado recipe
The Best chili colorado recipe
What I love most about this recipe is how adaptable it is. You can tweak the spices to suit your taste—maybe add a little extra cumin if you like it earthier, or swap out the bell peppers for zucchini if you’re watching your carbs. It’s hearty enough to hold you over for hours, but light enough to pair with a side salad or crusty bread. And the best part? It’s packed with nutrients—lean protein from the beef, fiber from the beans and veggies, and vitamins from the tomatoes and corn. My kids always ask for seconds because they don’t realize how good it is for them. Plus, it’s the kind of meal that’s easy to make ahead and reheats perfectly, so you can have a pot simmering all day while you get things ready for the rest of your plans. It’s the kind of dish that makes you feel like you’re doing something good for everyone, and honestly, that’s what home cooking is all about.
Chili Colorado (Chili Verde)
A vibrant and flavorful Mexican-inspired chili made with tomatillo sauce, chicken, and a blend of spices. Perfect for a hearty meal with a tangy kick.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 (28 oz) can tomatillos, husked and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 cup chicken broth
- Juice of 1 lime
- Salt and black pepper to taste
- Shredded lettuce
- Diced avocado
- Sour cream
- Fresh cilantro
- Diced tomatoes
- Shredded cheese
- Sliced jalapeños
👨🍳Directions
-
1
In a medium skillet, heat olive oil over medium heat. Add chicken thighs and cook until browned on all sides (about 5-7 minutes). Remove chicken from skillet and set aside. -
2
In the same skillet, sauté diced onion and minced garlic until softened (about 3-4 minutes). Add ground cumin, oregano, smoked paprika, chili powder, and cayenne pepper. Stir for 1 minute until fragrant. -
3
Add diced tomatoes, tomato paste, and chicken broth to the skillet. Stir well and bring to a simmer. Pour in the canned tomatillos, black beans, and pinto beans. Stir to combine. -
4
Return the chicken to the pot. Simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly. Season with salt and black pepper to taste. -
5
Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed. Let it cool for a few minutes before serving. -
6
Divide the chili into bowls. Top with shredded lettuce, diced avocado, sour cream, fresh cilantro, diced tomatoes, shredded cheese, and sliced jalapeños, if desired.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon or spatula
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add ½ cup crumbled queso fresco or cotija cheese to the chili before serving.
- Substitute chicken thighs with chicken breast if preferred, but adjust cooking time accordingly.
- If you like a spicier dish, increase the cayenne pepper or add sliced green or red jalapeños while cooking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Watch Video Of How Chili Colorado (Chili Verde) Works
❓ Frequently Asked Questions About Chili Colorado (Chili Verde)
1. What is the origin of the Chili Colorado recipe?
The Chili Colorado recipe originated in the American Southwest, particularly in the state of Colorado, where it became a beloved comfort food. It was inspired by traditional chili recipes from Mexico and the American Southwest, adapted to use local ingredients and regional flavors. Over time, it evolved into a hearty and flavorful dish that became a staple in Colorado’s culinary culture.
2. What are the key ingredients typically used in a classic Chili Colorado recipe?
A classic Chili Colorado recipe usually includes ground beef or a mix of beef and pork, kidney beans, black beans, tomatoes (canned or fresh), onion, garlic, chili powder, cumin, paprika, salt, and pepper. Some variations may also include corn, bell peppers, carrots, or even a splash of beer or broth for depth of flavor.
3. How long does it slow-cooked Chili Colorado typically take to prepare?
Slow-cooked Chili Colorado usually requires about 2 to 3 hours of cooking time, depending on the recipe and stovetop or pot used. For best results, it’s best to simmer the chili gently on low heat to allow the flavors to meld together fully. Some cooks prefer using a pressure cooker, which can reduce the cooking time to around 45 minutes to 1 hour.
4. What are some common variations or substitutions for traditional Chili Colorado?
While the classic version relies on ground beef, some variations use ground turkey, chicken, or even a mix of meats. For vegetarians, lentils, mushrooms, or plant-based proteins can be substituted. Some recipes also add diced tomatoes, zucchini, or potatoes for extra texture. Additionally, the amount of beans can vary—some include only kidney beans, while others use a combination of kidney, black, pinto, and white beans.
5. How can Chili Colorado be served alongside or with other dishes to create a complete meal?
Chili Colorado is often served as a main dish with toppings like shredded cheese, sour cream, chopped onions, green onions, jalapeños, and hot sauce. It pairs well with cornbread, crusty bread, or a simple side salad. For a heartier meal, it can be served with baked potatoes, macaroni and cheese, or even a fresh green salad to balance the richness. Some also enjoy it with a side of baked beans or a simple coleslaw.
