A bright, brothy twist on chili
Hey folks. Today we’re talking brothy chili with tomatillo and greens, not the heavy, tomato-forward kind. This one is bright, brothy, and deeply flavorful, thanks to tomatillos, poblano peppers, white beans, leafy greens, and richly browned bits of chicken, pork, or turkey. It’s cozy but fresh, hearty but not heavy, and the kind of dinner that somehow tastes even better the next day.
I’ve made it with chicken and with pork, and both were excellent. I used spinach because that’s what my husband prefers, but Swiss chard or kale work beautifully too. This recipe is flexible, forgiving, and very easy to love.
And before we go any further, this recipe comes from Alison Roman, whose work I adore. She has a real gift for bright, brothy, flavor-packed pots, and this one is no exception.
✨ Why This Brothy Chili with Tomatillo and Greens Works
This chili gives you all the comfort of chili in a fresher, livelier way. Tomatillos instead of tomatoes keep the broth bright, tangy, and light on its feet. White beans add body without making the pot feel heavy. Greens melt right in, so the whole thing feels hearty and fresh at the same time.
Then there are those savory browned bits of meat, which bring richness and deep flavor to every spoonful. So while this chili is packed with vegetables, beans, greens, and protein, it never feels dull or overly worthy. It just tastes good, which is really the point.
🌶️ What Makes This Tomatillo Chili So Craveable
The flavor here lands in such a good place. You get savory browned meat, soft creamy beans, bright tomatillos, gentle chile heat, and a broth that sits somewhere between chili, stew, and soup. Hard to label. Very easy to keep eating.
Then, right at the end, the toppings wake everything back up. Sliced onion, fresh cilantro, a little serrano, and a drizzle of olive oil add crunch, freshness, heat, and gloss. It is a simple finish, but it makes each bowl feel lively and complete.
🥄 Helpful Notes for Brothy Tomatillo Chili
A few things to know before you make it:
- Chicken keeps the chili feeling a little lighter.
- Pork gives it a richer, more savory finish.
- Turkey fits nicely right in the middle.
- Spinach cooks down quickly and softly.
- Swiss chard or kale bring more texture to the pot.
- Use 1 can of beans if you want it brothier.
- Use 2 cans if you want a heartier chili.
- Better Than Bouillon is especially helpful with chicken or turkey.
- Let the meat get nicely browned before stirring too much.
- Crush a few beans and tomatillos as it simmers for a thicker, silkier broth.
Small things like these make a big difference.
🍳 What You’ll Need for This Chili Recipe
You do not need anything fancy here, which is always welcome. A large pot or Dutch oven gets the job done.
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🍽️ Serving Ideas for Brothy Chili with Tomatillo and Greens
I love this topped with sliced onion, cilantro, serrano, and a drizzle of olive oil. That is my favorite way to eat it. My husband had his with avocado toast on the side, which turned it into a very filling dinner.
🔥 More Unique Chili Recipes You Should Absolutely Try
- Hearty Halloween Chili — built on a base of red bell peppers instead of tomatoes, so it tastes fresh, bold, and different in the best possible way.
- Best-Ever Shortcut Chili – Big Flavor, Zero Fuss — fast, deeply savory, easy enough for a busy night, and still tastes like you put real thought into dinner.
- Chicken & Black-Eyed Pea Chili + Cheddar & Scallion Skillet Cornbread Dinner — cozy, colorful, and especially good with that cheddar-scallion cornbread on the side.
Brothy Chili with Tomatillo and Greens
Ingredients
Equipment
Method
- Combine chicken, garlic, ½ cup cilantro, half the sliced serrano or jalapeno, and 1 teaspoon kosher salt in a medium bowl. Using your hands or a spatula, mix until well combined.
- Heat 3 tablespoons olive oil in a large pot over medium‑high heat. Using your hands or a spoon, drop small, quarter‑sized pieces of the chicken mixture into the pot one at a time (no need to roll them into balls—you’re not making meatballs). Depending on the size of your pot, you may be able to add all the pieces without crowding, or you may need to work in batches.
- Resist the urge to move the meat—let it brown on one side for 5–8 minutes, then give it a stir and continue cooking until the pieces are nicely browned. Keep the meat in larger pieces; it will break down further once the liquid is added and it simmers.
- With the meat about ¾ cooked, add half the onion, all of the poblano peppers and season with salt and pepper. Cook, stirring occasionally until the meat is very well browned and the onions and peppers are totally softened, another 5-8 minutes.
- Add cumin and stir, cooking a minute or two to toast. Add tomatillos, beans (start with one can, but you can add another if you like!) and 5 cups of water (this works with only water, especially if using pork, but chicken and turkey sometimes need a little help- that’s where the Better Than Bouillon comes in). Season with salt and pepper and bring to a simmer and reduce heat to medium-low.
- Simmer, occasionally crushing the tomatillos and beans with the back of a wooden spoon to encourage both to break down and thicken the pot. Keep simmering until your brothy chili is thick enough to be confused for a stew but brothy enough to be considered by some a soup. Is this a riddle? Hard to say. Simmer until it tastes good and feels right (approximately 25-30 minutes).
- Once the contents of the pot are to your liking, season once more with salt and pepper. Add the chopped greens and wait for them to wilt, 5 or so minutes. Ladle into bowls and top with remaining sliced onion, some cilantro, a bit of sliced Serrano, and a drizzle of olive oil.
Notes
🏆 For Your Next Dinner Win
- Spicy Pork Sausage Pasta Soup with Parmesan & Broccoli Rabe — Salty, garlicky, cheesy, and brothy with little pasta bits.
- Kenji López-Alt’s 5-Ingredient Fried Chicken Sandwiches — Foolproof, crispy, and better than takeout.
- Jammy Caramelized Beans with Tomato & Cabbage — Saucy, caramelized, and deeply satisfying with crusty bread.
- Summer Wedding Soup — Cheesy chicken meatballs, tender pasta, and bright herbs in a savory broth.
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2 responses to “Brothy Chili with Tomatillo and Greens”
I love this lighter approach to chili. All the wonderful chili flavor, but not as heavy on the palate. Great job Robin!
Thank you for this kind note. I’m glad the lighter style feels right this time of year.