Green Chili Recipe With Tomatillos: Roasted Pepper and Tangy Salsa Verde

This green chili with tomatillos delivers authentic flavor through roasting fresh peppers and blending them with tangy salsa verde. The technique transforms simple ingredients into a deeply complex dish.

I developed this recipe after years of testing different chili variations, always returning to the roasted pepper and tomatillo combination. The key is charring the vegetables to intensify their natural sweetness before blending.

The result is a rich, velvety chili with layers of smoky, tangy, and slightly spicy notes. Each bite offers tender meat and vegetables swimming in a sauce that’s both hearty and bright.

Perfect for cool evenings or game day gatherings, this dish improves as it sits, allowing flavors to meld together beautifully.

Ingredients for Green Chili Recipe with Tomatillos

Fresh peppers, tomatillos, and pantry spices create this vibrant vegetarian green chili with depth and complexity.

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The peppers are critical—look for firm, glossy poblano and jalapeño peppers at Latin markets or well-stocked supermarkets like Whole Foods. Tomatillos should have tight, dry husks; if they’re sticky or bruised, skip them. For the beans, Goya or Eden Organic cannellini beans are consistently good. Roasting intensifies the vegetables’ sweetness, so don’t rush this step (worth the extra minute).

For a spicier kick, leave jalapeño seeds in or add a serrano pepper. No fresh tomatillos? Canned tomatillos (drained) work at a 1:1 ratio, though fresh is superior. Swap cannellini beans for great northern or pinto beans if needed. The cumin and coriander are non-negotiable for authentic flavor—use Penzeys or bulk-bin spices for the best quality.

This chili tastes even better the next day and keeps for 5 days in the fridge. Freeze portions for up to 3 months. Store cilantro stems in water (like flowers) to extend freshness. Always char the peppers well—it’s what gives this dish its signature smoky depth.

Step-by-Step Instructions for Green Chili With Tomatillos

This method builds layers of roasted flavor before blending everything into a rich, tangy base.

Step 1: Roast the Peppers and Tomatillos

Preheat your oven to 425°F. Toss the 3 whole Poblano Peppers, 2 whole Jalapeño Peppers, and 1.5 lb Tomatillos with 2 tbsp Extra-Virgin Olive Oil and 1 tsp Sea Salt on a rimmed baking sheet. I spread them in a single layer to ensure even browning.

Roast for 20-25 minutes until the peppers are charred in spots and the tomatillos are soft and slightly blistered. The poblano peppers should collapse slightly when pressed. This charring step is crucial—it develops the deep, smoky flavor that defines this dish.

Step 2: Sauté Aromatics and Spices

While the vegetables roast, heat a large pot over medium heat. Add the 1 whole Yellow Onion (quartered) and 4 cloves Garlic Cloves (peeled). Sauté for 5-6 minutes until the onion edges turn golden brown and the garlic becomes fragrant.

Stir in the 1 tsp Ground Cumin, 1 tsp Dried Oregano, and 0.5 tsp Ground Coriander. Toast the spices for 30 seconds until they become aromatic—this blooms their flavors. Be careful not to burn them, as this can make the dish bitter.

Step 3: Blend the Roasted Vegetables

Transfer the roasted Poblano Peppers, Jalapeño Peppers, and Tomatillos to a blender along with the sautéed onion and garlic mixture. Add 1 cup of the 4 cups Vegetable Broth to help with blending. Pulse until smooth, scraping down the sides as needed.

You want a chunky purée, not a completely smooth sauce. If the mixture is too thick, add another ½ cup Vegetable Broth. The texture should be similar to a thick salsa verde. Taste and adjust seasoning—you may need more Sea Salt depending on your preference.

Step 4: Simmer with Beans and Corn

Pour the blended mixture into the same pot and add the remaining 2.5 cups Vegetable Broth. Bring to a simmer over medium heat, then stir in the 2 cans Cannellini Beans (drained and rinsed) and 1 cup Corn Kernels.

Let it simmer for 15-20 minutes until the flavors meld together and the broth thickens slightly. The beans should be tender but still hold their shape. If the chili becomes too thick, add a splash of water or additional broth to reach your desired consistency.

Step 5: Finish and Garnish

Remove the pot from heat and stir in the 2 tbsp Lime Juice. This adds a bright, tangy finish that balances the richness of the dish. Let the chili rest for 5-10 minutes to allow the flavors to fully develop.

Ladle into bowls and garnish with 0.5 cup Fresh Cilantro. The cilantro adds a fresh, herbal note that complements the roasted and spiced elements. Serve warm with your favorite toppings, such as avocado or tortilla chips.

Wine and Beer Pairings for This green chili recipe with tomatillos

Crisp White Wines

A Sauvignon Blanc from New Zealand cuts through the chili’s richness with its bright acidity and citrus notes. I love Kim Crawford for its consistent quality. The grapefruit and lime flavors complement the tomatillo’s tang beautifully. 🍷

Light Beers

A Mexican lager like Modelo Especial or Pacifico offers a crisp, clean palate cleanser. The light malt sweetness balances the dish’s smoky heat without overpowering it.

Wheat Beers

Try a Belgian witbier like Hoegaarden—its citrus and coriander notes echo the recipe’s spices. The wheat’s creaminess also tempers the jalapeño’s bite.

Rosé Options

A dry Provence rosé with strawberry and herb notes works surprisingly well. I pick Whispering Angel from the New Seasons Market wine section for its versatility. 🌸

Non-Alcoholic Pairings

For a booze-free option, sparkling limeade with muddled mint mirrors the recipe’s lime juice and fresh cilantro. The effervescence cleanses your palate between bites.

Frequently Asked Questions