Flavorful Chicken and Bean Green Chili Recipe

This green chili recipe is a hearty chicken-and-bean interpretation of chile verde. It combines roasted poblano peppers, a seeded jalapeño for adjustable heat, canned green chiles, a jar of salsa verde, tender chicken breast, pinto and cannellini beans, and hominy for texture. The result is a bright, comforting stew-style chili that’s easy to make and full of flavor.

Traditional chile verde is a Mexican pork stew made with tomatillos and green chiles. This version is not a traditional preparation but is inspired by those flavors, using salsa verde and a mix of green peppers to build color and brightness while keeping the recipe approachable and weeknight-friendly.

For convenience I use a jar of salsa verde rather than making a tomatillo sauce from scratch. The total active time for this recipe is about 75 minutes from start to finish, including roasting the vegetables, simmering the chicken, and finishing with beans and hominy. This is a different, lighter take than heavier beef chili recipes.

What You Need for Easy Green Chili

This green chili has three primary components that combine to make a flavorful, balanced bowl: green vegetables and chiles for brightness, lean chicken for protein, and beans and hominy for body and texture.

Green Veggies

The pepper base gives the chili its characteristic color and mild heat. For this recipe I use three types of green peppers:

• Poblano peppers: two peppers, diced and roasted to deepen their flavor.
• Jalapeño: one seeded and diced to add a mild, fresh heat that you can adjust by keeping or discarding seeds.
• Canned green chiles: a 4-ounce can to boost chile flavor and consistency.

A jar of salsa verde adds vibrant color, tomatillo tang, and seasoning without the extra prep of making salsa from scratch.

Meat

While traditional chile verde often uses pork shoulder, this recipe calls for boneless, skinless chicken breast. Chicken keeps the chili lighter and cooks relatively quickly during the simmering step.

Beans

Beans and hominy are optional relative to classic chile verde, but they add substance and make the dish more filling. For this recipe use:

• Pinto beans: one 15-ounce can, drained and rinsed.
• White cannellini beans: one 15-ounce can, drained and rinsed.
• White hominy: one 15-ounce can, drained.

Green Chili Substitutions

This recipe is flexible. Here are simple swaps to match your pantry or preference:

Veggies: Adjust the amount and types of peppers, and select a salsa verde with the heat level you prefer.

Chicken: Substitute boneless, skinless chicken thighs for a richer flavor, or use turkey breast, beef roast, or pork shoulder. If you choose pork shoulder, increase cooking time until the meat reaches a safe doneness.

Beans: Any canned beans on hand work well in place of the pinto or cannellini beans.

Storage

Allow the chili to cool completely before transferring it to an airtight container. Refrigerate for up to five days.

Freezing Green Chili

Once cooled, portion the chili into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Serving Suggestions

Top it your way: Finish bowls with sour cream or Greek yogurt, diced red onion, chopped cilantro, a squeeze of fresh lime, and a sprinkle of shredded cheese. Sliced avocado or guacamole and tortilla chips add creaminess and crunch.

If you have leftover chili: Repurpose it as a topping for baked potatoes or nachos, use it as a filling for enchiladas or burritos, or serve it for breakfast topped with a fried egg.

Green Chili

This easy green chili (a Midwestern take on chile verde) is bright, protein-packed, and full of satisfying flavor.

By: Lee Funke

Prep: 15 mins   Cook: 1 hr   Total: 1 hr 15 mins   Servings: 8

Ingredients

• 1 medium white onion, chopped
• 2 poblano peppers, diced
• 1 jalapeño, seeded and diced
• 1 shallot, minced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 4 oz can green chiles
• 16 oz salsa verde (any heat)
• 4 cups chicken broth
• 1 lb boneless, skinless chicken breast
• 15 oz pinto beans, drained and rinsed
• 15 oz white cannellini beans, drained and rinsed
• 15 oz white hominy, drained

Instructions

1. Preheat the oven to 400ºF.
2. In an oven-safe stockpot, combine the chopped onion, diced poblano and jalapeño, minced shallot, and garlic. Drizzle with olive oil, sprinkle with salt, and toss to coat. Place the pot in the oven and roast for 25 minutes, stirring halfway through.
3. Remove the pot from the oven and stir in the canned green chiles, salsa verde, chicken broth, and the whole chicken breasts. Mix to combine.
4. Place the pot on the stovetop over medium-high heat and bring to a boil. Once boiling, cover, reduce the heat to low, and simmer for 25–30 minutes, or until the chicken is fully cooked.
5. Transfer the cooked chicken to a cutting board and shred it using two forks. Set the shredded chicken aside.
6. Use a handheld immersion blender to blend the pot contents until small chunks remain—this creates a slightly thickened, textured broth.
7. Add the shredded chicken back to the pot along with the drained pinto beans, cannellini beans, and hominy. Stir to combine and simmer for an additional 10 minutes to heat everything through.
8. Adjust seasoning to taste and serve hot with your favorite toppings.

Tips & Notes

• Storage: Refrigerate leftovers in an airtight container for up to 5 days.
• Freezing: Cool completely, then freeze in freezer-safe containers for up to 3 months.
• Crockpot option: Add everything except the beans and hominy to a slow cooker. Cook on high 3–4 hours or low 6–8 hours. Remove and shred the chicken, blend the vegetables with an immersion blender, then return the chicken and add beans and hominy. Heat for another 15–30 minutes.

Watch It

Video demonstration available from the original recipe source.

Nutrition

Calories: 446 kcal • Carbohydrates: 78 g • Protein: 38 g • Fat: 6 g • Fiber: 9 g • Sugar: 8 g

Nutrition information is an approximation.