Do Share Recipe

I have to admit, every time I make this Colorado Green Chili Recipe, my kitchen fills with the most amazing aroma of roasted peppers and spices. I remember first tasting it on a chilly evening, and it instantly became my comfort food go-to. This recipe is versatile, hearty, and perfect for smothering burritos or just enjoying as a stew.

Over the years, I’ve tweaked it slightly to suit my taste while keeping the authentic flavor intact. If you enjoy hearty pepper-based dishes, you might also like my Homemade Stuffed Peppers Soup Recipe, which has a similar rich, comforting flavor. Let me share how you can make this iconic Colorado favorite at home.

Ingredients

Here’s what you’ll need to make this flavorful chili:

1 tablespoon olive oil – for sautéing vegetables evenly
1 large white onion, diced – adds sweetness and depth
1 jalapeño, seeds removed and diced – optional, for mild heat
2 cloves garlic, minced – for aromatic flavor
1 cup diced green chiles (fire-roasted recommended) – key to authentic taste
2 teaspoons ground cumin – adds smoky warmth
1 teaspoon Mexican oregano – optional, enhances the flavor
2 teaspoons salt – adjust to taste
2–3 cups vegetable broth – use 2 cups for thick chili, 3 cups for thinner consistency
2 (14.5 oz) cans fire-roasted diced tomatoes – gives a rich base
5 tablespoons butter – for roux to thicken the chili
3 tablespoons all-purpose flour – combines with butter to create roux
1 pound pork shoulder, cubed (optional) – for a meaty version

Note: This recipe serves approximately 6–8 people depending on portion size.

Variations

You can easily tweak this recipe to suit your dietary needs or flavor preferences:

Dairy-free: Replace butter with olive oil or vegan butter.
Vegetarian/Vegan: Skip pork and use extra green chiles or mushrooms.
Spicy: Add extra jalapeños or a pinch of cayenne.
Smoky flavor: Use smoked paprika along with cumin. If you enjoy mixing noodles into your spicy meals, you might also like the Chicken Teriyaki Noodles Recipe for a lighter, Asian-inspired twist.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 3 hours 15 minutes (including simmering)
Total Time: 3 hours 30 minutes

Equipment You Need

Large pot or Dutch oven – for cooking the chili
Small saucepan – for making the roux
Cutting board and sharp knife – for chopping vegetables
Wooden spoon – for stirring the chili
Measuring cups and spoons – to ensure accurate ingredient portions

How to Make Colorado Green Chili Recipe?

Step 1 – Sauté Vegetables

Heat olive oil in a large pot over low heat. Add diced onion and cook until soft and translucent, about 7 minutes. Stir in jalapeño and garlic, sautéing for 2 more minutes until fragrant.

Step 2 – Add Chiles and Spices

Mix in diced green chiles, cumin, oregano, and salt. Sauté for another 2 minutes to let the flavors combine. This step really brings out the aroma of the chiles.

Step 3 – Pour in Broth and Tomatoes

Add 2–3 cups vegetable broth and canned fire-roasted tomatoes. Bring to a boil, then reduce to low heat and let it simmer. Two cups of broth will yield thicker chili; three cups make it more stew-like.

Step 4 – Make the Roux

Melt butter in a small saucepan and whisk in flour to make a smooth roux. Cook for 2–3 minutes until lightly golden. Gradually add the roux to the chili, stirring constantly to thicken the mixture evenly.

Step 5 – Add Meat (Optional)

If using pork, add cubed pork shoulder at this stage. Simmer until the pork is tender and flavors meld beautifully, about 2–3 hours.

Step 6 – Serve

Taste and adjust seasoning. Your Colorado Green Chili is ready to enjoy hot as a stew or over your favorite Mexican dishes.

Additional Tips for Making this Recipe Better

I always use frozen fire-roasted green chiles for convenience and flavor.
I like to sauté spices a little longer to enhance their aroma.
Adding the roux slowly ensures a creamy consistency without lumps.
Letting the chili simmer uncovered intensifies the flavors.
I sometimes blend a portion of the chili for a smoother texture while keeping some chunky pieces.

How to Serve Colorado Green Chili Recipe?

This chili is versatile and can be served in multiple ways. Pour it over burritos, enchiladas, or roasted potatoes for a hearty meal. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream for a colorful, appetizing presentation. Serve with warm tortillas or crusty bread for a complete experience.

Nutritional Information

Here’s a rough breakdown per serving:

Calories: 250–300 kcal depending on meat
Protein: 12–18g
Carbohydrates: 15–20g
Fat: 12–15g

Make Ahead and Storage

Storing: Refrigerate in an airtight container for up to 4 days.
Freezing: This chili freezes well; portion it into freezer-safe containers for up to 3 months.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave until heated through.

Why You’ll Love This Recipe?

Here’s why I think you’ll adore making this chili:

The flavor is rich and authentic, just like Colorado comfort food.
Versatile – can be a stew, sauce, or smothering topping.
Customizable – choose meat, vegetarian, or spicy versions.
Easy to prep and slowly simmer for deep flavor.
Perfect for batch cooking and freezing for later meals.

Ben Carraoli