Green Chile Chili

This chili gets its tang from diced green chiles and salsa verde, adding a good bite to an otherwise traditional chili.

Green Chile 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

Posted in Beef, Recipes, Soups and Chili Tagged with: , ,

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