SALSA CHILI RECIPES

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SALSA CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Salsa Chili Recipe: How to Make It - Taste of Home image

You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 5 servings.

Number Of Ingredients 6

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) tomato juice
Shredded cheddar cheese, chopped green peppers, sour cream and thinly sliced green onions, optional

Steps:

  • In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Nutrition Facts : Calories 264 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 718mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 21g protein.

WHITE CHICKEN CHILI WITH SALSA VERDE | RECIPES | WW USA



White chicken chili with salsa verde | Recipes | WW USA image

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 servings

Number Of Ingredients 16

1 Tbsp Olive oil
1 large Uncooked onion(s) chopped
4 medium Poblano chile seeded, diced
2 item(s) Serrano chile(s) seeded, minced
1 Tbsp Minced garlic
1 Tbsp Chili powder
2 tsp Kosher salt or to taste
1.5 tsp Ground cumin
1 tsp Ground coriander
1 tsp Dried oregano
3 cup(s) Reduced-sodium chicken broth
2 pound(s) Uncooked boneless skinless chicken breast(s)
45 oz Canned cannellini beans rinsed and drained
0.333 cup(s) Salsa verde
2 Tbsp Fresh lime juice
0.333 cup(s) Cilantro minced, fresh

Steps:

  • Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  • Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  • Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.

Nutrition Facts : Calories 90 kcal

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