Fresh from the Farmers Market: Crock Pot Green Chili




Happy Saturday everyone!  Today was the first day my family got to make it out to our local Farmers Market and I could not be more excited.  I am in love with Farmers Markets.  The fresh fruits, veggies and amazing pastries serve as a great reminder of why I try my best to feed my family the way that I do.  Being able to make nutritious and healthy meals that are both good for my family and support my community seems to re-energize me and give me the motivation to continue the habit through the week.

In Cheyenne, our Farmers Market has added significance as it really starts the countdown getting us all prepared for my favorite season--fall!  

It has been super rainy and cold the past couple of days, making me nostalgic for the cooler weather.  I know that soon the scent of pumpkin spice will be filling the air, but for now I am content with my kitchen smelling a little less sweet.  As it is every year, our first stop at the market this morning was to the roasted green chili tent.  For only $10, we loaded up three full bags of green chiles ranging from mild to incredibly hot.

To make today even more special, it was Baby E's first Farmers Market.  I remember last year while pregnant with him the only craving I had was for fresh Palisade peaches from Colorado.  I had to wait eight long months for the start of the Farmers Market to get my hands on some.  But when I did, it was so worth the wait.

For the low price of $20, we were able to stock up on a week's worth of green chiles, potatoes, tomatoes, peppers and green beans.  To compliment the chill in the air I thought I would throw together some green chili and let it simmer all afternoon in the crock pot.  And I must say, for a Swedish gal, I make some bomb diggity green chili.  


Dad, Grandpa and Baby E



Crock Pot Green Chili

  • 3 cups of roasted green chiles (I used 2/3 mild, 1/3 extremely hot)
  • 1/2 cup chopped onion
  • 2 tbs flour
  • 2 cups chicken broth
  • 2 tbs minced garlic
  • 1 tsp cumin
  • spoonful of butter
  • juice of one lime


  1. Saute onion in melted butter over medium low heat until the onions are soft and browned
  2. Add flour to your onions and butter
  3. Pour chicken broth and onion mix into a crock pot set to low heat
  4. Dice your green chiles into bite sized chunks and place in crock pot
  5. Season with cumin, minced garlic and lime juice
  6. Cook on low heat for about 3-4 hours.
  7. Pour green chili into food processor or blender (I used my Nutri-Ninja) and blend to desired consistency
  8. Pour back into crock pot and leave on warm until ready to serve
  9. Top with cheese, tortilla strips, sour cream or anything else your heart desires.  I would have also added pork or chicken had I had any on hand.

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