A hearty Southwestern-style chili filled with tender meat, roasted green chiles, and creamy pinto beans simmered in a rich and comforting broth. This dish delivers bold flavor, mild heat, and a satisfying texture that makes it perfect for family dinners or cozy evenings. The combination of green chiles, spices, and beans creates a warming meal that is both filling and deeply flavorful.
Why You’ll Love This Recipe
This green chili is packed with rich savory flavor and a comforting texture that makes every bite satisfying. The slow simmering allows the spices, green chiles, and beans to blend beautifully into a thick and hearty chili.
The recipe is simple enough for a weeknight dinner yet flavorful enough to serve to guests. It also stores well and tastes even better the next day as the flavors continue to develop.
Another great feature of this recipe is its flexibility. You can easily adjust the spice level, add more vegetables, or change the protein while still maintaining its delicious character.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs beef chuck, diced into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups roasted green chiles, chopped
1 cup tomatillos, diced
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground black pepper
1 1/2 tsp salt
4 cups chicken broth
2 cups cooked pinto beans, drained and rinsed
1 tbsp all-purpose flour
1 tbsp water
1/4 cup fresh cilantro, chopped
juice of 1 lime
Directions
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the diced beef and cook for 6–8 minutes, stirring occasionally, until the meat is browned on all sides.
Add the diced onion and cook for about 4 minutes until softened.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the chopped roasted green chiles and diced tomatillos, stirring everything together.
Sprinkle in the cumin, oregano, smoked paprika, salt, and black pepper. Stir well so the spices coat the ingredients.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low and let the chili simmer for about 45 minutes, stirring occasionally, until the meat becomes tender.
Add the cooked pinto beans and continue simmering for another 15 minutes.
In a small bowl, mix the flour and water to create a smooth slurry. Stir it into the chili and cook for about 5 minutes until slightly thickened.
Stir in the chopped cilantro and fresh lime juice just before serving.
Spicy version
Add 1 finely diced jalapeño pepper or 1/2 teaspoon cayenne pepper when cooking the onions for extra heat.
Chicken green chili
Replace the beef with 2 lbs diced chicken thighs for a lighter version with the same delicious flavor.
Vegetarian option
Remove the meat and increase the pinto beans to 3 cups. Add 1 cup diced potatoes or zucchini for extra texture.
Creamy green chili
Stir in 1/2 cup heavy cream during the final 5 minutes of cooking for a richer and smoother chili.
Storage/Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
For longer storage, place the cooled chili in freezer-safe containers and freeze for up to 3 months.
To reheat on the stovetop, warm the chili in a saucepan over medium heat while stirring occasionally until heated through. If it becomes too thick, add a small amount of broth or water.
For microwave reheating, place a portion in a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval until hot.
FAQs
Can I use canned green chiles instead of fresh ones?
Yes. Canned roasted green chiles work well and still provide excellent flavor.
Can I use canned pinto beans?
Yes. Simply drain and rinse them before adding them to the chili.
How can I make the chili thicker?
You can add a flour slurry as described in the recipe or mash a small portion of the beans and stir them back into the pot.
Can I cook this chili in a slow cooker?
Yes. Brown the meat first, then place everything in a slow cooker and cook on low for 6 to 7 hours.
What if I cannot find tomatillos?
You can replace them with 1 cup diced green tomatoes or a small amount of green salsa.
Is this chili very spicy?
The heat level is mild to medium depending on the type of green chiles used.
Can I prepare this recipe ahead of time?
Yes. The flavor improves after resting, so it is excellent when made a day in advance.
What can I serve with this chili?
It pairs well with rice, warm tortillas, or cornbread.
Can I freeze the chili?
Yes. Allow the chili to cool completely before placing it in freezer containers.
How long will leftovers last in the refrigerator?
Properly stored leftovers will remain fresh for up to four days.
Conclusion
Colorado Green Chili with Pinto Beans is a comforting and flavorful dish that combines tender meat, roasted green chiles, and hearty beans in a rich broth. Its deep flavor, simple preparation, and satisfying texture make it an excellent meal for family dinners or gatherings. Once you try it, this chili will likely become a favorite recipe you return to again and again.
Colorado Green Chili with Pinto Beans is a hearty Southwestern dish made with tender beef, roasted green chiles, tomatillos, and creamy pinto beans simmered in a rich and comforting broth.
Total Time:1 hour 25 minutes
Yield:6 servings
Ingredients
2 lbs beef chuck, diced into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups roasted green chiles, chopped
1 cup tomatillos, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
4 cups chicken broth
2 cups cooked pinto beans, drained and rinsed
1 tablespoon all-purpose flour
1 tablespoon water
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add diced beef and cook for 6–8 minutes, stirring occasionally, until browned on all sides.
Add diced onion and cook for about 4 minutes until softened.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add chopped roasted green chiles and diced tomatillos, stirring to combine.
Add cumin, oregano, smoked paprika, salt, and black pepper. Stir well so the spices coat the ingredients.
Pour in chicken broth and bring the mixture to a gentle boil.
Reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the beef becomes tender.
Add the cooked pinto beans and continue simmering for another 15 minutes.
In a small bowl mix flour and water to make a slurry, then stir it into the chili.
Cook for about 5 minutes until the chili slightly thickens.
Stir in chopped cilantro and fresh lime juice just before serving.
Notes
Add diced jalapeño or cayenne pepper for a spicier version.
Chicken thighs can replace beef for a lighter variation.
For a vegetarian version, omit the meat and increase beans to 3 cups.
Stir in 1/2 cup heavy cream at the end for a creamy chili variation.
The chili tastes even better the next day as the flavors continue to develop.
