Rating: 5 stars
13 Ratings
  • 5 star values: 13
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Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers.

Source: EatingWell.com, December 2018


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Mash 1 cup beans in a small bowl with a whisk or potato masher.

  • Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.

  • Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

Nutrition Facts

about 1 1/2 cups
408 calories; protein 31.6g; carbohydrates 40.5g; dietary fiber 8.6g; sugars 8.6g; fat 13.9g; saturated fat 3.7g; cholesterol 81.4mg; vitamin a iu 1676.2IU; vitamin c 24.7mg; folate 58.9mcg; calcium 109.2mg; iron 3.8mg; magnesium 84.9mg; potassium 869.3mg; sodium 569.6mg; thiamin 0.1mg.

3 starch, 2 fat, 1 1/2 vegetable, 1 lean protein