Chili Verde

recipe
Appease hearty appetites with this robust two-meat chili. Red wine, salsa, green chiles, and fresh cilantro flame the flavor.

Yield:

8 servings (serving size: 1 cup chili and 1/2 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 295
Caloriesfromfat 10 %
Fat 3.2 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.9 g
Carbohydrate 38.3 g
Fiber 2.5 g
Cholesterol 52 mg
Iron 0.0 mg
Sodium 345 mg
Calcium 0.0 mg

Ingredients

3/4 pound lean boneless round steak, cut into 1-inch cubes
3/4 pound pork tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large green bell pepper, chopped
1 garlic clove, minced
Cooking spray
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (4 1/2-ounce) cans chopped green chiles, undrained
1 cup dry red wine
1 cup no-salt-added salsa
1/4 cup chopped fresh cilantro
2 beef bouillon cubes
1 tablespoon brown sugar
3 tablespoons lemon juice
4 cups hot cooked long-grain rice (cooked without salt or fat)
Fresh cilantro sprigs (optional)

Preparation

1. Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.

2. Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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