Spicy chorizo and tomatillo chili with coconut and lime

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie, Spicy

2 Servings, 540 Calories/Serving

25 - 35 Minutes

Traditional chili can take hours to cook, but this one delivers a wonderful range of flavors in about 30 minutes. We particularly like the garnish of coconut milk and fresh lime along with the sprinkling of crunchy roasted pumpkin seeds.

Ingredients

  • ½ pound fresh loose chorizo
  • 1 yellow onion
  • 1 or 2 poblano chiles
  • 1 ancho chile
  • 1 pound tomatillos
  • 1 lime
  • Chorizo chili spice blend (ancho chile powder - granulated garlic - dried oregano)
  • 1 teaspoon pure maple syrup
  • ¼ cup coconut milk
  • ¼ cup roasted pumpkin seeds

Instructions

1

Cook the chorizo

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a medium sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot. While the chorizo cooks, prepare the remaining ingredients.

2

Prep the remaining chili ingredients

  • Peel and coarsely chop the yellow onion.
  • Remove the stem, ribs, and seeds from the poblanos; coarsely chop the poblanos. Wash your hands after handling.
  • Remove the stem from the ancho, shake out the seeds, and tear the ancho into 3 or 4 pieces.
  • Remove the husks from the tomatillos; rinse, pat dry, and coarsely chop the fruit.
  • Cut the lime into wedges.

3

Cook the onion and chiles

In the same pot used for the chorizo, over medium-high heat, add the onion, poblanos, ancho, and chili spice blend. Season with salt and cook, stirring occasionally, until the onion begins to soften and brown, 4 to 5 minutes.

4

Finish the chili

Add the tomatillos and cook over medium-high heat, stirring occasionally, until they begin to soften, 2 to 3 minutes. Add the chorizo and 2 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the tomatillos and ancho are completely soft and the chili has thickened, 8 to 10 minutes. Stir in the maple syrup and season to taste with salt and pepper.

5

Serve

Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve the lime wedges on the side.

Chef’s Tip To make the chili in even less time, in Step 2, start cooking the onion and chiles while you prepare the tomatillos and lime.

Nutrition per serving: Calories: 540, Protein: 29g, Total Fat: 35g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 5g, Saturated Fat: 10g, Cholesterol: 75mg, Carbohydrates: 37g, Fiber: 11g, Sugar: 16g, Added Sugars (Maple syrup): 2g, Sodium: 930mg

Similar Recipes

BBQ meatloaf with roasted potatoes and green beans
Dairy Free
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Banh mi chicken salad with quick pickles and sesame-miso dressing
Gluten Free, Dairy Free