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White Bean Verde Chili

White Bean Verde Chili

Dairy Free, Gluten Free

Happily serves 6-8


4 Cups Bone Broth

2 Poblano peppers 

2 Cups tomatillos (outer husk removed)

2 Green onion stalks

1-2 Jalapeños

2 TBSP Avocado oil 

4 Garlic Cloves

1⁄2 Yellow Onion

2 Cups White or butter beans (rinsed + drained)

Himalayan Sea salt 

Black pepper, to taste

Handful Cilantro 


1 Cup Shredded Chicken 

1 Cup Salsa

Chili powder

Hatch Green chili


Lime juice

Ripe avocado, cubed

Cucumber Salsa 

Put whole poblano peppers, tomatillos, and jalapeños on baking sheet and once oven is hot, broil on high.

Flip over and continue broiling until the other side is cooked.

The tomatillos will likely take longer, so remove peppers if it’s cooking uneven.

Add oil, garlic, and onion to a cast iron pan.

Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.

Add to a blender with garlic and onion. 

Blend/purée until semi-fine consistency is achieved. 

A little chunkiness is OK depending on texture preference. 

Add mixture back to pot over medium heat. 

Add Bone broth, beans, and stir.

Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.