Chili VerdePublished 8:21am Friday, February 24, 2012
We haven’t had as many cold winter nights as usual; but when it started to snow the other day I had a craving for Chili. But I wanted to try something a little different, and of course, low calorie. I had all these ingredients on hand, but think I would have preferred to use ground turkey in place of the ground beef. Next time I’ll be trying it that way!
The dish gets its name from the green salsa – since most of us are used to making chili with red tomatoes. It had great flavor and a new color scheme!
I adapted the recipe from a 2008 Eating Well magazine.
Serves 4, about 1 ½ cups each
1 lb 93% lean ground beef
1 large red (yellow or orange) bell pepper, chopped
1 large onion, chopped
6 cloves of garlic
1 tbls chili powder (or more or less to your liking)
1 16-ounce jar green salsa or green enchilada sauce
¼ cup water
2 15-ounce cans kidney or pinto beans, rinsed
Cook beef, pepper, onion and garlic in large saucepan or skillet; crumbling the meat while it cooks, 8 to 10 minutes. Add in the green salsa, chili powder and water. Stir in the beans and bring to a simmer, about 10-15 minutes.
Serve with fresh cilantro, sliced red onion, avocado slices or Monterey Jack cheese.
Each serving (without additional toppings) is 307 calories.