Chubby Green Chili Recipe

A thick, chunky Chubby Green Chili Recipe made with roasted green chiles, a quick roux (or masa), and warm spices. Weeknight-easy, perfect for smothering burritos, eggs, or rice.

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Prep Time 10

Cook Time 13

Total Time 23

Servings: 6

Course: Main Course

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

2 tbsp oil or butter
1 small onion diced
3 garlic cloves minced
2 tbsp all-purpose flour or masa harina GF
2 cups chicken or vegetable stock
6 –8 roasted green chiles Hatch/Anaheim, peeled, seeded, chopped
1 tsp ground cumin
1 tsp Mexican oregano
½ tsp black pepper salt to taste
Optional add-ins: 1 cup diced cooked pork or shredded chicken; 1 can 15 oz white beans or hominy
Finish: juice of ½ lime ¼ cup chopped cilantro

Equipment

Medium pot or Dutch oven
Cutting board & knife
Wooden spoon & whisk
Measuring Cups & Spoons
Optional: tongs (for roasting), immersion blender (for smoother texture)

Method

Heat oil/butter in a pot over medium. Sauté onion with a pinch of salt 4–5 min until translucent; add garlic 30 sec.
Sprinkle in flour/masa; stir 1 min to make a light roux.
Slowly whisk in stock until smooth.
Stir in green chiles, cumin, oregano, pepper, and any optional protein/beans.
Simmer uncovered 12–15 min, stirring, until glossy and thick (“chubby”). Season with salt.
Off heat, stir in lime juice and cilantro. Adjust thickness with a splash of stock if needed. Serve hot

Notes

Heat control: Add a roasted jalapeño/serrano for extra kick; for milder chili, use Anaheim or canned mild green chiles.
Gluten-free: Use masa harina or a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Make-ahead: Keeps 4–5 days refrigerated; freezes up to 2 months. Reheat gently with a splash of stock.
Serving ideas: Over eggs, smothered burritos/enchiladas, with rice and avocado, or as a dip with tortilla chips.
Too thick/thin: Loosen with stock; to thicken, simmer longer or add 1 tsp masa slurry.