Name: Easy Salsa Verde Chicken Chili Recipe
Ingredients: Ground Chicken: 1 pound. We are using ground chicken for a leaner and healthier take on traditional chili. Look for ground chicken that is around 90% lean for a good balance of flavor and minimal fat. You can also use ground turkey if you prefer a slightly different flavor profile. For the best results, ensure your ground chicken is fresh. If using frozen, thaw it completely in the refrigerator overnight before starting.; Olive Oil: 2 tablespoons. Extra virgin olive oil is recommended for its rich flavor and health benefits. It’s used to sauté the onions and garlic, creating a flavorful base for the chili. If you don’t have olive oil, you can substitute with another neutral cooking oil like avocado oil or canola oil.; Yellow Onion: 1 medium, chopped. Yellow onions are the workhorse of the onion family, providing a balanced flavor that isn’t too overpowering. Dice the onion into small, uniform pieces to ensure even cooking. If you are out of yellow onions, white or even red onions can be used as substitutes, though red onions will impart a slightly sharper flavor.; Garlic: 2 cloves, minced. Fresh garlic is essential for adding that pungent, aromatic depth to the chili. Mince the garlic finely to release its flavor fully. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh garlic is always preferred for the best taste.; Salsa Verde: 24 ounces. The star of the show! Choose a good quality salsa verde for the best flavor. You can find salsa verde in jars or cans in most grocery stores. Look for brands that use tomatillos, peppers, onions, and cilantro for a bright and authentic taste. Mild, medium, or hot salsa verde can be used depending on your spice preference. For a spicier chili, opt for a hot salsa verde or add a pinch of cayenne pepper later.; Canned Great Northern Beans: 1 (15-ounce) can, rinsed and drained. Great Northern beans are creamy and mild, providing a wonderful texture and protein boost to the chili. Rinsing and draining the beans removes excess sodium and starch. You can substitute with other white beans like cannellini beans or navy beans.; Canned Black Beans: 1 (15-ounce) can, rinsed and drained. Black beans add a contrasting color and earthy flavor to the chili. Like the Great Northern beans, rinsing and draining is important. If you don’t have black beans, pinto beans or kidney beans can be used as substitutes, although they will slightly alter the flavor profile.; Chicken Broth: 1 cup. Chicken broth adds moisture and depth of flavor to the chili. Low-sodium chicken broth is recommended to control the salt level. If you don’t have chicken broth, you can use vegetable broth or even water in a pinch, but broth will contribute more flavor.; Ground Cumin: 1 teaspoon. Cumin provides a warm, earthy, and slightly smoky flavor that complements the salsa verde beautifully. Ensure your cumin is relatively fresh for the best aroma and flavor.; Dried Oregano: 1 teaspoon. Oregano adds a slightly peppery and herbaceous note to the chili. Dried oregano works perfectly in this recipe.; Salt: To taste. Salt enhances all the flavors in the chili. Start with a teaspoon and adjust to taste throughout the cooking process. Remember that salsa verde and broth can already contain sodium, so taste before adding too much salt.; Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and complexity to the chili. Season to your preference.; Optional Garnishes: Cilantro, shredded Monterey Jack cheese, sour cream, avocado, lime wedges, tortilla chips. Garnishes are key to elevating the chili and allowing everyone to customize their bowl to their liking. These are all suggestions; feel free to get creative with your toppings!

Ingredients

Ground Chicken: 1 pound. We are using ground chicken for a leaner and healthier take on traditional chili. Look for ground chicken that is around 90% lean for a good balance of flavor and minimal fat. You can also use ground turkey if you prefer a slightly different flavor profile. For the best results, ensure your ground chicken is fresh. If using frozen, thaw it completely in the refrigerator overnight before starting.

Olive Oil: 2 tablespoons. Extra virgin olive oil is recommended for its rich flavor and health benefits. It’s used to sauté the onions and garlic, creating a flavorful base for the chili. If you don’t have olive oil, you can substitute with another neutral cooking oil like avocado oil or canola oil.

Yellow Onion: 1 medium, chopped. Yellow onions are the workhorse of the onion family, providing a balanced flavor that isn’t too overpowering. Dice the onion into small, uniform pieces to ensure even cooking. If you are out of yellow onions, white or even red onions can be used as substitutes, though red onions will impart a slightly sharper flavor.

Garlic: 2 cloves, minced. Fresh garlic is essential for adding that pungent, aromatic depth to the chili. Mince the garlic finely to release its flavor fully. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh garlic is always preferred for the best taste.

Salsa Verde: 24 ounces. The star of the show! Choose a good quality salsa verde for the best flavor. You can find salsa verde in jars or cans in most grocery stores. Look for brands that use tomatillos, peppers, onions, and cilantro for a bright and authentic taste. Mild, medium, or hot salsa verde can be used depending on your spice preference. For a spicier chili, opt for a hot salsa verde or add a pinch of cayenne pepper later.

Canned Great Northern Beans: 1 (15-ounce) can, rinsed and drained. Great Northern beans are creamy and mild, providing a wonderful texture and protein boost to the chili. Rinsing and draining the beans removes excess sodium and starch. You can substitute with other white beans like cannellini beans or navy beans.

Canned Black Beans: 1 (15-ounce) can, rinsed and drained. Black beans add a contrasting color and earthy flavor to the chili. Like the Great Northern beans, rinsing and draining is important. If you don’t have black beans, pinto beans or kidney beans can be used as substitutes, although they will slightly alter the flavor profile.

Chicken Broth: 1 cup. Chicken broth adds moisture and depth of flavor to the chili. Low-sodium chicken broth is recommended to control the salt level. If you don’t have chicken broth, you can use vegetable broth or even water in a pinch, but broth will contribute more flavor.

Ground Cumin: 1 teaspoon. Cumin provides a warm, earthy, and slightly smoky flavor that complements the salsa verde beautifully. Ensure your cumin is relatively fresh for the best aroma and flavor.

Dried Oregano: 1 teaspoon. Oregano adds a slightly peppery and herbaceous note to the chili. Dried oregano works perfectly in this recipe.

Salt: To taste. Salt enhances all the flavors in the chili. Start with a teaspoon and adjust to taste throughout the cooking process. Remember that salsa verde and broth can already contain sodium, so taste before adding too much salt.

Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and complexity to the chili. Season to your preference.

Optional Garnishes: Cilantro, shredded Monterey Jack cheese, sour cream, avocado, lime wedges, tortilla chips. Garnishes are key to elevating the chili and allowing everyone to customize their bowl to their liking. These are all suggestions; feel free to get creative with your toppings!

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Instructions

Brown the Ground Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it is no longer pink. This process usually takes about 5-7 minutes. Ensure the chicken is cooked through and no longer pink to ensure food safety. Breaking it up into smaller pieces as it cooks will help it cook evenly and incorporate better into the chili.

Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the cooked chicken. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Sautéing the onion and garlic in the same pot with the chicken drippings adds another layer of flavor. Cooking until translucent means the onion becomes slightly see-through and softened, releasing its sweetness and aroma. Be careful not to burn the garlic; reduce the heat if needed.

Add Salsa Verde and Spices: Pour in the salsa verde, chicken broth, cumin, and oregano. Stir well to combine all the ingredients. The salsa verde will be the base flavor of the chili, and the broth will create the liquid consistency. Cumin and oregano are the key spices that will enhance the overall flavor profile, adding warmth and depth.

Simmer the Chili: Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or up to 30 minutes. Simmering allows the flavors to meld together beautifully and deepen. The longer it simmers, the richer and more flavorful the chili will become. Covering the pot helps to retain moisture and heat, ensuring even cooking.

Incorporate Beans: Stir in the rinsed and drained Great Northern beans and black beans. Continue to simmer, uncovered, for another 10-15 minutes, or until the chili has thickened slightly and the beans are heated through. Adding the beans towards the end prevents them from becoming mushy. Simmering uncovered for this final stage allows some of the liquid to evaporate and the chili to thicken to the desired consistency.

Season to Taste: Season the chili with salt and black pepper to taste. Taste the chili after simmering and adjust the seasoning according to your preference. Remember that different brands of salsa verde and broth can have varying levels of salt, so tasting and adjusting is crucial. Start with a small amount of salt and pepper and add more gradually until you achieve the perfect flavor balance.

Serve and Garnish: Serve hot, garnished with your favorite toppings such as cilantro, shredded cheese, sour cream, avocado, and lime wedges. A squeeze of fresh lime juice just before serving can really brighten up the flavors. Tortilla chips are a classic accompaniment for chili, perfect for scooping up every last delicious bite.

Nutrition

Serving Size: One Normal Portion
Calories: 350-400