Spicy chorizo and tomatillo chili with coconut and lime

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy chorizo and tomatillo chili with coconut and lime

One-Pan Meal

Spicy chorizo and tomatillo chili with coconut and lime

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Spicy, Protein Plus

2 Servings, 630 Calories/Serving

25–40 Minutes

Fresh chorizo and tangy tomatillos, plus mild poblano and ancho chiles, all add up to one deeply flavorful (and paleo) chili; so delicious you won’t miss the beans.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 organic yellow onion or shallots
  • 1 organic lime
  • 1 organic poblano (optional)
  • 1 ancho chile (optional)
  • Chili spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 1 pound crushed tomatillos
  • 1 teaspoon pure maple syrup
  • ¼ cup coconut milk
  • ¼ cup roasted pumpkin seeds

Nutrition per serving

Calories 630, Total Fat 42g (54% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 770mg (33% DV), Total Carb. 42g (15% DV), Fiber 12g (43% DV), Total Sugars 19g (Incl. 2g Added Sugars, 4% DV), Protein 31g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


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 [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo 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 enough onion to measure 1 cup [2 cups].
  • Cut the lime into wedges for garnish.
  • If using the poblano, remove the stem, ribs, and seeds; coarsely chop the poblano. 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. Wash your hands after handling.


Cook the chili

In the same pot used for the chorizo, warm the residual fat over medium-high heat until hot but not smoking. Add the onion, chili spice blend, and as much poblano and ancho as you like. Season with salt and cook, stirring occasionally, until the onion begins to soften, 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 [4 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tomatillos and ancho are completely soft, 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.
Kids Can!
  • Measure the onion.
  • Measure the water for the chili.
  • Garnish the chili.