Try this Speedy Green Chili recipe, or contribute your own.
Suggest a better descriptionSan Jose Mercury-News, Modifications by Gloria Gale 1. Heat oil in a non-stick skillet. 2. Add meat and onion and saute 8-10 minutes until thoroughly cooked and onion is soft. Break up the meat with a wooden spoon. 3. Pour off excess fat when done. 4. Add garlic, beans, salsa verde and seasoning. Cook until thoroughly heated. 5. Serve with rice. Notes: * Oh, yeah, "Mexican seasoning blend." Add a teaspoon of cumin to enhance authenticity. * We used one jar of Mrs. Renfros HOT Green Salsa with half a jar of Mollie Stones Salsa Verde, about 2 cups total. Mrs. Renfros is made by Renfro Foods, Box 321, Ft. Worth, TX 76101. Mollie Stones is a health food store in Redwood City, CA. * We used 4 cloves of garlic and 1-1/4 lb of meat. * Start the rice, then start this chili. Theyll be ready at about the same time. * Experiment! Its fast enough so that if you screw up a batch therell be plenty of time to make another one. This recipe is the best fast chili Ive run into. Its from the San Jose Mercury-News food section of May 10. tony.lima@toadhall.com (Tony Lima) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 23 | ||
Calories from Fat: 21 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 7.6mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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