Chorizo and tomatillo chili with coconut and lime
One Pan Meal

Chorizo and tomatillo chili with coconut and lime

Paleo, Gluten-Free, Dairy-Free, Soy-Free, Spicy

2 Servings, 540 Calories/Serving

25 Minutes

Fresh chorizo and tangy tomatillos, plus mild poblano and ancho chiles, all add up to one deeply delicious (and paleo) chili.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 yellow onion
  • 1 pound tomatillos
  • 1 lime
  • 1 or 2 poblanos (optional)
  • 1 ancho chile (optional)
  • Chili spice blend (ancho chile powder - granulated garlic - dried oregano)
  • 1 teaspoon pure maple syrup
  • ¼ cup coconut milk
  • ¼ cup roasted pumpkin seeds

Ingredient IQ

Both members of the genus Capsicum annuum, poblanos and anchos are actually two versions of the same chile: poblanos are fresh and green, anchos are dried and red.

Nutrition per serving

Protein: 29g (58% DV), Fiber: g (0% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 5g, Saturated Fat: 10g (50% DV), Cholesterol: 75mg (25% DV), Sodium: 930mg (39% DV), Carbohydrates: 37g (12% DV), Total Sugars: 16g, Added Sugars (Maple syrup): 2g (4% DV).
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chorizo

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; 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, season with salt, 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.


Prep the remaining ingredients

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


Cook the chili

In the same pot used for the chorizo, over medium-high heat, add the onion, chili spice blend, and as much of the poblanos and ancho as you like. Season with salt and cook, stirring occasionally, until the onion begins to soften and brown, 4 to 5 minutes. Add the tomatillos and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes.
Add the chorizo and 2 cups water. 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.



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

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