Chorizo and tomatillo chili with coconut and lime

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

25 Minutes

Traditional chilis can take hours to cook, but this one delivers a surprising range of flavors in about 30 minutes. We particularly like the finishing touch of coconut milk, fresh lime, and the crunchy sprinkling of nutty, toasted pepitas (pumpkin seeds).


  • ¼ cup pumpkin seeds
  • Chorizo
  • 1 yellow onion
  • 1-2 poblano peppers
  • 1 dried ancho chile
  • Tomatillos
  • 1 lime
  • Chili spice blend (ancho chile powder - dried oregano - garlic powder)
  • 1 teaspoon maple syrup
  • ¼ cup coconut milk



Toast the pumpkin seeds and cook the chorizo

In a 4-quart sauce pot over medium heat, warm 1 teaspoon of olive oil until hot but not smoking. Add the pumpkin seeds and toast until light golden brown, about 3 minutes. Transfer the seeds to a plate to cool and season with salt. Add chorizo to the pot and cook until lightly browned and cooked through, about 5 minutes. Transfer the chorizo to a paper-towel-lined plate to drain excess oil . Don’t clean the pot.
While the chorizo cooks, prepare the vegetables.


Prep the vegetables

  • Peel and chop the onion.
  • Chop the poblano pepper, discard the stem and seeds.
  • Pull the stem off the ancho chile, shake out the seeds, and rip the chile into 3 or 4 pieces. Rinse your hands afterwards.
  • Husk and chop the tomatillos.
  • Cut the lime into wedges.


Cook the chili

In the same pot used to cook the chorizo, add the onions, poblanos, ancho chile, and the chili spice. Season with salt and cook over medium heat, stirring occasionally, until the onions begin to soften and brown, about 5 minutes.
Add the tomatillos and cook until they begin to soften, about 3 minutes. Add the chorizo and 2 cups of water. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced by a quarter of its volume and the tomatillos and ancho chile have broken down, 8 to 10 minutes. Stir in the maple syrup. Season with salt and pepper.



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

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