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Colorado Green Chili with Pinto Beans

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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

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add diced beef and cook for 6–8 minutes, stirring occasionally, until browned on all sides.
  3. Add diced onion and cook for about 4 minutes until softened.
  4. Stir in minced garlic and cook for about 30 seconds until fragrant.
  5. Add chopped roasted green chiles and diced tomatillos, stirring to combine.
  6. Add cumin, oregano, smoked paprika, salt, and black pepper. Stir well so the spices coat the ingredients.
  7. Pour in chicken broth and bring the mixture to a gentle boil.
  8. Reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the beef becomes tender.
  9. Add the cooked pinto beans and continue simmering for another 15 minutes.
  10. In a small bowl mix flour and water to make a slurry, then stir it into the chili.
  11. Cook for about 5 minutes until the chili slightly thickens.
  12. 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.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Southwestern
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 36 g
  • Cholesterol: 85 mg

Find it online: https://cooksplash.com/colorado-green-chili-with-pinto-beans/