Quinoa Chili Verde

Quinoa chili, with tomatillos and poblanos as the “verde” in this easy chili recipe! Ground pork and a unique blend of spices add depth and flavor!

This quinoa chili verde is a delicious blend of flavors, spice, and textures in every bite. Made with just a few simple ingredients the recipe is minimal and wonderful.

Making verde chili is a wonderful way to enjoy cold weather while feeling warm and comforting. Every bowl of this quinoa chili recipe will be savored to the last drop. It’s just too good!

Pork Chili Verde

This recipe starts off with oven roasted poblano peppers, garlic and tomatillos But once this step is complete the chili comes together rather quickly.

There is so much flavor in this chili between the smoky vegetables, the spices, and the pork. The quinoa keeps you full and so satisfied.

Making chili with quinoa instead of beans also helps to add in a little nutrition while helping to not leave you feeling bloated after your meal. This pork green chili verde recipe is sure to become an instant favorite!

Ingredients you’ll need for Quinoa Chili Verde:

• Ground pork
• Poblano pepper
• Medium tomatillos
• Garlic cloves
• Onion
• Oregano
• Salt
• Chicken broth
• Corn
• Cooked quinoa

For the exact amounts needed, please see the recipe card below.

How to Make Quinoa Chili Verde

1. Preheat your oven to a broil and line a baking sheet with foil.
2. Place the poblano peppers and halved tomatillos, skin side up on the pan. Add 3 cloves of garlic with the skins on.
3. Broil for about 7-8 minutes, turning the poblano as you go. The pepper should be blistered and the tomatoes and garlic should turn black.
4. Remove the skin from the garlic cloves and the pepper. Remove the stem and seeds from the pepper as well.
5. Place all of the ingredients into the bowl of a food processor add in a pinch of salt and process until smooth.
6. Meanwhile, in a large saucepan or dutch oven, brown the ground pork until it is no longer pink. Remove the pork with a slotted spoon and set it aside.
7. Add the onions and garlic to the pan, sauteing for about 5 minutes or until the onions begin to soften.
8. Add the pork back into the pan along with the oregano.
9. Pour in the pepper, tomatillo mixture as well as the chicken broth and corn. Bring the mixture to a boil and allow to simmer for 30 minutes.
10. Stir in the quinoa.

FAQs

How long is quinoa chili good for?

After your chili has cooled completely, store it in an airtight container for up to 5 days in the fridge. This should give you plenty of time to enjoy throughout the week. The flavors may even taste better on day 2 or 3 because they’ve had longer to meld together.

Can I freeze quinoa chili?

Yes, this soup can be frozen. Once at room temperature store it into portion-sized air-tight containers and freeze for up to 3 months. thaw for a few hours on the counter or in the fridge before slowly warming up to a steamy hot temperature.

How to make slow cooker quinoa chili

Make the recipe as directed and instead of placing all of the ingredients into a pot to simmer for 30 minutes place it into a slow cooker on low heat for 2 hours. Add in the quinoa (uncooked but rinsed) during the final 30 minutes or so, making sure to give the pot a good stir before and after you do.

Here are some more verde recipes to try soon:

• Avocado Salsa Verde
• Chicken Verde
• Chile Verde Pork Burger
• Verde Queso Blanco Dip

Continue to Content

Yield: 8

Quinoa Chili Verde

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Quinoa chili verde is hearty and satisfying with lots of smoky flavor!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 lb ground pork
• 1 large poblano pepper
• 3/4 pound medium tomatillos
• 5 cloves of garlic
• 1 cup onion, chopped
• 1 t oregano
• salt to taste
• 2 cups chicken broth
• 14 oz can corn, drained
• 2 cups cooked quinoa

Instructions

1. Preheat oven to broil. On a foil lined baking sheet, place poblano peppers, tomatillos, halved and skin side up, and 3 cloves of garlic (skins on). Broil for about 7-8 minutes, turning the poblano as you go. Pepper should be blistered and tomatoes and garlic should be blackened. Remove skins form garlic and pepper. Remove stem and seeds from pepper as well. Place all ingredients in the bowl of a food processor. Add a pinch of salt and process until smooth.
2. Meanwhile, in a large saucepan or dutch oven, brown ground pork until no longer pink. Remove pork with a slotted spoon, set aside. Add onions and garlic to pan, sauteing for about 5 minutes or until onions begin to soften. Add pork back to pan along with oregano. Pour in the pepper, tomatillo mixture as well as the chicken broth and corn..Bring to a boil.. Simmer 30 minutes. Stir in quinoa.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 293Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 55mgSodium 455mgCarbohydrates 24gFiber 4gSugar 6gProtein 19g

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