This delicious chili uses hatch chiles and tomatillos to give it a Mexican flare. Combined with pork and two types of beans, it’s a protein-packed chili that’s delicious and good for you.
Green hatch chiles are about as hot as serrano peppers, but still bring some heat. Capsaicin, a natural compound found in the peppers, can slightly increase your metabolism and help promote weight loss.
Recipe by Lisa Lotts of Garlic and Zest.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Nutritional information (per serving)
- 440 calories
- 45 grams protein
- 9 grams fat
- 44 grams carbs
Makes 6 servings
Prep time
30 min.
Cook time
45 min.
Ingredients
- 1 (1-pound) pork tenderloin cut into ½-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup green pepper about 1 medium pepper, diced
- 1 cup onion (about 1 medium onion, diced)
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 cup roasted hatch chiles or poblanos, peeled and seeded
- 1/2 pound tomatillos husks removed, cut into wedges
- 2 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can great northern or cannelini beans, rinsed and drained
- *Optional* Serve with: sour cream, green onions, fresh cilantro, shredded Monterey jack or cheddar cheese
How to make it
Finely chop the hatch chiles and set aside.
Add the tomatillos to a small food processor and pulse several times until finely chopped. Set aside.
Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the cubed pork, salt and pepper, and cook, stirring occasionally until the pork is browned on all sides.
Add the bell pepper, onion, and garlic and cook, stirring several times, until the vegetables are tender and slightly translucent, about 5 minutes. Stir in the cumin and chili powder, and cook for one minute. Stir in the chopped chiles, tomatillos, and chicken broth. Turn the heat to high and bring to a boil, reducing heat to a simmer. Stir in the black beans and great northern beans. Simmer for 30 minutes with the lid slightly askew, stirring occasionally.
Season to taste with salt and pepper. Serve chili with an assortment of toppings (listed above).
