Green chilis are immature chili peppers, most often Pasilla, Anaheim or Poblano peppers that have been harvested before fully ripening. Not as spicy as red chili peppers, they are available raw, canned or pickled and are a common addition to traditional Hispanic dishes ranging from soups to snacks.

Green chilis are immature chili peppers, most often Pasilla, Anaheim or Poblano peppers that have been harvested before fully ripening. Not as spicy as red chili peppers, they are available raw, canned or pickled and are a common addition to traditional Hispanic dishes ranging from soups to snacks.
Green chilis are low in calories, virtually fat-free and rich in nutrients that can enhance your health, including vitamins A, C and K and the phytonutrient capsaicin. If you have a chronic digestive disorder like irritable bowel syndrome or heartburn, however, spicy foods like chilis may exacerbate the symptoms.

All chili peppers, including green chilis, contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. The Scoville Heat Unit scale, which measures capsaicin content from 0 to 15,000,000 Scoville Heat Units, or SHUs, of pure capsaicin, places green chilis between 500 and 2,500 SHUs.
The American Institute for Cancer Research reports that eating rich capsaicin sources like green chili peppers may help inhibit the growth of cancer cells, though more research is needed.