Healthy Recipe: Meaty Chili Verde

It's the time of year when soups, stews, and chilis sound so good!  This is a chili recipe that my family really likes and it's actually a Weight Watcher's recipe!  I got it out of their magazine a couple of years ago.

Meaty Chili Verde

2 teaspoons canola oil 
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 pound lean ground beef
3 tablespoons chili powder **
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 cups chicken broth
1 cup mild green salsa
1 (4-oz) can chopped mild green chiles
2 (15-oz) cans white hominy, rinsed and drained
1/4 cup chopped fresh cilantro


1.  Heat the oil in a large nonstick Dutch oven over medium-high heat.  Add the onion, bell pepper, and garlic; cook, stirring frequently, until the vegetables are tender, about 8 minutes.  Add the beef, chili powder, cumin, oregano, and salt; cook until browned, stirring with a spoon to break up the pieces, about 6 minutes.


2.  Stir in the broth, salsa, and chiles; bring to a boil.  Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the mixture thickens slightly, about 20 minutes.


3.  Stir in the hominy and return the mixture to a boil.  Reduce the heat and simmer until the chili is heated through, about 2 minutes longer.  Remove the Dutch oven from the heat; stir in the cilantro and serve at once.


** I use half the chili powder called for!  When we used the full amount, it was WAY too spicy for us.
Serves 4.  Per serving (1 1/4 cups): 299 cal., 11 g fat, 8 g fiber, 6 WW pts

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I always at least double the recipe and even triple.  I like to have leftovers and freeze some if there's extra.  I hope you give this one a try!

Have a lovely and healthy Fall day!

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam - lots of yummy recipes there!

Lisa  :)