Mediterranean Diet Chili Verde

Warm up with a vibrant twist on a classic dish with this Mediterranean Diet Chili Verde—a hearty, flavor-packed recipe that’s both wholesome and satisfying. This healthy chili swaps traditional ingredients for Mediterranean-inspired staples like olive oil, creamy cannellini beans, and a fresh burst of spinach and cilantro. Tomatillos and green bell peppers lend their signature tangy and smoky flavors, while tender chicken breast and a blend of cumin, coriander, and oregano build a rich, aromatic base. Finished with a splash of zesty lime juice and topped with slices of buttery avocado, this lighter, veggie-forward version of chili verde is perfect for a nutritious weeknight dinner or a cozy weekend meal. Plus, it’s ready in just an hour and serves six, making it ideal for family gatherings or meal prep.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium jalapeño pepper, seeded and chopped
• 2 large green bell peppers, chopped
• 1 pound tomatillos, husked and quartered
• 2 15-ounce cans canned cannellini beans, rinsed and drained
• 1 pound chicken breast, boneless and skinless, cut into 1-inch cubes
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 4 cups fresh spinach, roughly chopped
• 0.5 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 large avocado, sliced for garnish

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 2

Stir in the minced garlic and jalapeño, and cook for an additional 1-2 minutes until fragrant.

Step 3

Add the green bell peppers and tomatillos to the pot. Cook for 5-7 minutes until the vegetables begin to soften.

Step 4

Add cubed chicken to the pot, stirring occasionally until the chicken is no longer pink on the outside, about 5 minutes.

Step 5

Pour in the vegetable broth and add the cannellini beans, ground cumin, ground coriander, dried oregano, and sea salt. Stir well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, until the chicken is fully cooked and the vegetables are tender.

Step 7

Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted.

Step 8

Stir in the fresh cilantro and lime juice, then remove the pot from the heat.

Step 9

Ladle the chili verde into serving bowls. Garnish with sliced avocado and additional cilantro if desired.

Step 10

Serve hot and enjoy your Mediterranean Diet Chili Verde!

Nutrition Facts

Serving size	(2970.9g)

Amount per serving	% Daily Value*
Calories	1804.3

Total Fat 78.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3536.7mg	0%
Total Carbohydrate 115.2g	0%
Dietary Fiber 43.0g	0%
Total Sugars 38.1g
Protein 167.3g	0%

Vitamin D 0IU	0%
Calcium 603.4mg	0%
Iron 22.6mg	0%
Potassium 6768.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 36.4%

Carbs: 25.1%