Green Chile Chili

Photo: John Autry; Styling: Cindy Barr

Serve this tangy green chile chili with cornbread or corn muffins. Don't forget to make a double batch to freeze or for leftovers.

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 310
  • Fat: 10.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 4.4g
  • Protein: 24.1g
  • Carbohydrate: 25.1g
  • Fiber: 4.3g
  • Cholesterol: 52mg
  • Iron: 4.8mg
  • Sodium: 575mg
  • Calcium: 95mg

Ingredients

  • 1 tablespoon canola oil
  • 12 ounces ground sirloin
  • 1 1/2 cups chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon hot paprika
  • 5 garlic cloves, minced
  • 1 (12-ounce) bottle dark beer
  • 1/2 cup salsa verde
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
  • 1 (15-ounce) can organic kidney beans, rinsed and drained
  • 1/4 cup (1 ounce) shredded sharp cheddar cheese
  • 1 green onion, sliced

Preparation

  1. 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
  2. 2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.
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