This chili gets its tang from diced green chiles and salsa verde, adding a good bite to an otherwise traditional chili.
(modified from original recipe from Cooking Light)
Serves 4
- 1 teaspoon canola oil
- 12 ounces lean ground beef sirloin
- 1 cup chopped onion
- 1 tablespoon chili powder
- 1 teaspoon hot paprika
- 5 garlic cloves, minced
- 1 (12 ounce) bottle dark beer
- ½ cup salsa verde
- 1 (4 ounce) can diced green chiles, undrained
- 2 (15 ounce) cans low sodium diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- ¼ cup (1 ounce) shredded reduced fat cheddar cheese
- 1 green onion, sliced
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat the pan. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Drain excess oil/fat, leaving 1 tablespoon in pan. Add chopped onion, chili powder and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
Stir in beer; bring to a boil. Cook 15 minutes or until liquid is almost evaporated. Add salsa and next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally. Ladle 1 ¼ cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.
Nutritional Info/Serving: 346 Calories, Fat 11 g, Protein 28 g, Carbs 33 g
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