Spicy Sausage Chili Verde

A few weeks ago I posted a quick and easy version of chili verde. With the weather being so cold here in the Midwest soups and stews have been on the menu often. In this version you make the tomatillo salsa fresh, as long as you have a blender it is not difficult, it just takes a little more time. If you have the time to spare, do it this way, you will not be disappointed. Mom this one is for you!

A Few Notes

• I take the seeds out of my jalapenos but if you like it extra spicy leave them in, or 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 yesterdays leftovers in the morning and call it breakfast. This soup turned out especially delicious the next day topped with an egg!

Print Pin

5 from 2 votes

Spice Sausage Chili Verde

Course Meat, Soup and Salad

Cuisine Fall, Game Day, Keto, Low Carb, Saint Patricks Day, Winter

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 459

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 Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information.  it does not include optional toppings.

Nutrition

Calories: 459kcal | Carbohydrates: 10g | Protein: 19g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 750mg | Potassium: 605mg | Fiber: 3g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 36.3mg | Calcium: 40mg | Iron: 2.2mg