Archived Story

Chili Verde

Published 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.

Chili Verde

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.

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