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
Paleo, Soy-Free, Dairy-Free, Gluten-Free, Spicy
2 Servings, 630 Calories/Serving
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.
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
Use any leftover chili to make nachos as a fun snack the next day.
Chile, spelled with an “e,” is a name for a hot pepper (and a country). Chile powder is made by grinding dried whole chile peppers. Chili powder, on the other hand, is a blend of chile powder and other spices and seasonings. Chili, spelled with an “i,” is a stew.
Make It Ahead
The chili (Steps 1 through 3) can be prepared up to 1 day ahead (skip the lime prep). Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili, adding 1 to 2 tablespoons water as needed to loosen it, as you prepare the lime.
Calories: 630, Protein: 31g (62% DV), Fiber: 12g (48% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 7g, Saturated Fat: 11g (55% DV), Cholesterol: 75mg (25% DV), Sodium: 770mg (32% DV), Carbohydrates: 42g (14% DV), Total Sugars: 19g, Added Sugars: (maple syrup): 2g (4% DV).
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.
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.
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
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.
- Measure the onion.
- Measure the water for the chili.
- Garnish the chili.