Chicken chili verde

Prep 10 min

Total 30 min

Serves 5

Cozy and comforting chili that will put a smile on your face on the coldest of winter days.

2 tbsp

canola oil

large onion, chopped

3 cloves

garlic, chopped

1 tsp

cumin

1/2 tsp

coriander

1/4 tsp

cayenne

820 ml

canned, whole tomatillos, drained

1/4 cup

water

boneless, skinless chicken thighs, thinly sliced

540 ml

canned navy beans, drained and rinsed

4 cups

packed baby spinach

Heat a pot over medium. Add oil, then onion. Cook until soft, about 6 minutes. Add garlic and spices. Cook for 30 seconds. Add tomatillos, breaking them up into chunks with a wooden spoon. Reduce heat to medium-low. Simmer for 5 minutes.
Stir in water and chicken. Increase heat to medium. Gently boil, stirring often, until chicken is cooked through, 7 to 8 minutes. Stir in beans and spinach until just wilted, about 1 minute. Spoon into bowls and serve with toppings.

Calories 407

Protein 41 g

Carbohydrates 27 g

Fat 15 g

Fibre 7 g

Sodium 946 mg