This Spicy Sausage Chili Verde is a great way to use any tomatillos you might have in your garden. A few weeks ago I posted a quick and easy version of chili
A Few Notes
- I take the seeds out of my jalapenos but if you like it extra spicy leave them in. If you are really brave, use serrano peppers instead.
- I used a spicy bratwurst flavored sausage but any ground raw sausage you like will work
- I used turnips to keep the carbs low, use sweet potato or squash if you prefer them
- Keep an eye on everything as it is broiling, it will go from perfect to burnt in no time
- Make sure to get good color on the sausage as you are browning it, it adds great flavor to the finished product.
- To make this more keto-friendly reduce the amount of onions by half.
I am not a huge fan of traditional breakfast food, my husband jokes because I always put an egg over yesterday’s leftovers in the morning and call it breakfast. This soup turned out especially delicious the next day topped with an egg!
Shop for Spicy Sausage Chili Verde (just click on the links below)
Nordic Ware Quarter Sheet, Natural, 2 count ( The best oven pans)
200 Pcs Unbleached Parchment Paper Baking Sheets
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Vitamix E310 Explorian Blender, Professional-Grade, 48 Oz. Container
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Spice Sausage Chili Verde
Ingredients
Salsa
- 6-8 medium tomatillos
- 5 jalapenos sliced in half, seeds and stems removed. Keep the seeds in if you like it really spicy!
- 3 cloves garlic
- 1/2 meduim onion sliced into 1/2 inch rings
- 1/2 cup cilantro rough chopped
- pepper
- salt
Chili
- 2 tablespoons oil
- 1/2 medium onion chopped
- 1 pound sausage I used a spicy bratwurst flavored
- 1 1/2 teaspoons oregano
- 1 clove garlic minced
- 1/2 cup cilantro chopped
- .75 pound turnips peeled and diced into cubes
- 2-3 cups water
- sour cream optional
- queso fresco optional
- cilantro optional
Instructions
Salsa
- Preheat your broiler. Remove the tomatillo husks and wash and dry them. Place the tomatillos, peppers, garlic, and onion on a baking sheet and drizzle with oil and 1 or 2 teaspoons of salt. Broil a few inches from the heat until the tomatillos are soft and just slightly charred flipping everything once. Total time about 10 minutes. Remove from the oven and let everything cool while making the soup.
- After everything has cooled transfer the contents of the tray to a blender and add the cilantro. Puree until smooth then season with a little more salt and pepper to taste.
Chili
- Heat 2 tablespoons of oil in a soup pot over medium. Add the onion and saute for about 2 minutes then add the sausage. Stir and break it up and cook until browned, 10 minutes or so.
- Add the oregano and garlic, stir and cook for 2 minutes. Stir in the salsa, turnips, and cilantro. Add 2-3 cups of water to reach a good consistency and scrape the bottom of the pot while stirring to release any brown bits.
- Bring to a boil then simmer for 15- 20 minutes. Top with sour cream, queso fresco, and cilantro if desired.
Notes
Nutrition
Can I use Italian sausage?
Sure, you can use whatever you like. I don’t think I would use a sweet italian would go with the rest of the flavors though!
anything topped with an egg is a great idea the next day!
Oh wow – this would be ideal bubbling away on this cold and rainy day. I like the fact that you make your own salsa verde instead of using the bottled stuff. I’ll have to try this recipe soon.
I must confess I never had and heard about Chili Verde, but this recipe it seems delicious, so I must find absolutely!
Love chili verde and yours looks so good, I also often use turnips instead of potatoes, delicious!
You are making me hungry! When I make this I’m going to add an egg too. I love topping my food with eggs.
I LOVE salsa verde! In late summer I like to roast the tomatillos on the charcoal grill outdoors… so good! (Just watch out for exploding ones)! This wouls be delicious swapping the sausage out for white beans too. Mmmmm!
Great idea!