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GoFarm Blog

Green Tomato Chili


  • 1/4 cup olive oil

  • 1 large white onion, diced

  • 3 cloves garlic, minced

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  • 2 poblano peppers, seeded and diced (can substitute with bell pepper)

  • 2 jalapeños, seeded and diced

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground coriander

  • 1 can of pinto beans

  • 3 large green tomatoes, iced

  • 6 cups veggie broth, stock or water

  • 1 tablespoon kosher salt

  • 1 bunch cilantro, leaves and tender stems chopped

For the Garnish

  • Sliced avocado

  • Grated sharp white cheddar cheese

  • Thinly sliced scallions


  1. Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.

  2. Add chili powder, cumin, oregano, smoked paprika, and coriander and stir

  3. Add diced green tomatoes, and broth and bring to a boil. Reduce heat to low and simmer, covered tomatoes are tender, about 15 minutes. Add salt and rinsed beans and cook for another 10-15 minutes. Stir in cilantro right before serving.

  4. Add garnish.


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