Green salsa made for a nice change from traditional chilli. Used 2 cans of kidney beans and added small can of organic tomato paste to thicken. (great idea shared by another member). Topped with a dollop of low-fat sour cream and shredded Monterey. Served with whole wheat saltine crackers
Beef & Bean Chile Verde
From EatingWell: January/February 2008
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add your favorite hot sauce.
97 Reviews for Beef & Bean Chile Verde
This is a fast, easy, yummy & different take on regular old chili. I can only find green salsa with medium heat, so I omit the cayenne because we don't like food too spicy in our house.
Serve over brown rice with some lowfat cheddar & sour cream and scallions.
Totally hearty and delicious! As other reviewers wrote, I added a bit of tomato paste and some corn. Also made it with lean ground turkey. I used that fontina brand green salsa. I'll make this again for sure.
Great food to feed a lot of people, serve with fresh bread, or tortillas, sprinkle with a mild cheese, or sharp cheddar, also great the next morning served with fried eggs. I always get many compliments when I serve this. Thanks
This is a good chili recipe considering the beef called for is very lean. Tried it the first few times following the recipe exactly - the final result - I reduced the cumin by 1/2, switched up red salsa for green ( green salsa has a little to much heat !), now its a weekly meal!!! Play around with different brand salsas, you'll get a unique flavor from each one.