Two Bean Chile Verde

This flavorful dish was a hit with the entire family. A perfect weeknight meal as it is made of mostly pantry items. We added grilled scallops to round out the meal, but it is perfect without them! Serves 6-8.


-1/2 cup olive oil, divided

-One large onion, chopped

-4 cloves of garlic, chopped

-2 poblano peppers roasted, peeled and finely chopped or two cans green chiles

-2 tsp cumin

-1 tbsp oregano

-2/3 cup quinoa

-2 cups salsa verde

-8 cups broth (chicken or veggie, store bought or homemade)

-2 cups each cooked chickpeas and cannellini beans

-1 tbsp poblano hot sauce

-salt and pepper to taste



-Over medium heat, sauté onion, garlic, and poblano chiles in 1/4 cup olive oil until onions are translucent.

- Add cumin and oregano, and quinoa and sauté one minute.

-Add broth and salsa verde, bring to a boil, reduce heat and simmer approximately 15 minutes.

-Add beans, poblano hot sauce and simmer for approximately 10 more minutes.

-Add the remaining 1/4 cup olive oil, season with salt and pepper to taste, stir and let sit for an additional 5-10 minutes.

Serve with your favorite toppings such as cilantro, lime, cabbage, radishes, jalapenos and more hot sauce.




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Jeff, I just saw this. Nothing could top your award winning chile verde. But this was pretty dang good.


OH NO YOU DIDN’T. I am the verde chili superstar. I challenge you to a duel Sereleas!

Jeff Hrubec

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