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Green Chili


By The Apartment Kitchen (Visit website)



Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.



Green Chili





Served 4.

Leftover Potential: Reheats well and makes a delish lunch the next day!




2 Tbsp oil

1 small onion, diced

1 green pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 bunch green onions, minced

salt and pepper, as needed

1 tsp coriander

1 tsp oregano

2 tsp cumin


1 lb ground chicken

2 cups canned white beans


1 (4 oz) can green chilis

2 cups corn kernels

1 (14 oz can) chicken broth

3 Tbsp cilantro, chopped




diced avocado, for garnish

chopped cilantro, for garnish

green onions, for garnish




1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.

2. Add the garlic and green onions and saute until fragrant, about 1 minute more.

3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.

4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.

5. Serve garnished with avocado, cilantro, and green onions.


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