Spicy Green Chili

4.5 stars based on 12 votes.
12 ratings
Rate This Recipe


  • 2 tablespoons vegetable oil
  • 2 stalks celery, chopped
  • 1 large leek, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 pound ground pork or ground turkey
  • 1 tablespoon cumin powder
  • 1 (13 3/4-ounce) can chicken broth
  • 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt
  • 1 (20-ounce) can white kidney beans, drained and rinsed


Heat oil in 4-quart saucepan over medium heat. Add celery, leek and green pepper. Cook until tender, stirring occasionally. With slotted spoon, remove vegetables to bowl.

Cook ground meat in drippings remaining in skillet over medium-high heat until well browned on all sides, stirring frequently. Stir in cumin powder; cook 1 minute.

Return vegetables to saucepan; add chicken broth, TABASCO® Green Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally. Add white kidney beans; simmer 5 minutes longer.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: Kelly
    Date: March 5th, 2015
    I make this recipe frequently when it's cold outside. My family loves it. There are never any leftovers!