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Green Chili Recipe

Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4


For the salsa verde you will need:

  • 2-3 green bell peppers
  • 6 spicy green peppers usually it’s done with hatch peppers, jalapenos will work just fine as well
  • 2 plum tomatoes
  • Half an onion
  • 2 cloves of garlic
  • 500 ml of vegetable stock
  • A handful of fresh parsley
  • A squeeze of fresh lime

For the chunky part:

  • 1 cup of shiitake mushrooms sliced into chunks
  • 4 small baby potatoes thinly sliced
  • Half an onion thinly sliced
  • 1 cup of cooked red kidney beans
  • A pinch of oregano
  • A bit of salt and black pepper


  1. Start by roasting the vegetables for the salsa in the oven. I did it by switching only the top grill of the oven to the max, and it takes 10 minutes on each side

  2. Meanwhile, in a soup pot, with a bit of vegetable oil, start by frying the onions

  3. In 3 minutes, you can add the potatoes and cook for another 3 minutes

  4. Now add the mushrooms and season with salt, black pepper and oregano

  5. After another 5 minutes you can add the beans

  6. You can switch off the heat now and set the pot aside

  7. Now it’s time to finish your salsa

  8. Take out the vegetables and peel the bell peppers and the tomatoes

  9. Put them in the blender, add the vegetable stock, the squeeze of lime and the parsley, and blitz until completely smooth

  10. Add the salsa to the chunky part and bring back the pot the heat

  11. Cook for another 10 minutes, until the stew thickens