Beef Green Chili
This soul-warming chili is simple to prepare. Using leftover beef Brisket, add onion, jalapeno peppers, garlic, chilies and tomatoes, then simmer to deepen the chili's rich flavors.
-
40
min -
4
SERVINGS -
280
Cal -
30 g
Protein
Ingredients:
- 12 ounces cooked (leftover) beef Brisket, cubed or shredded (about 2-1/2 cups)
- 1 teaspoon olive oil
- 1 medium yellow onion, chopped
- 1 large jalapeño pepper, seeded, chopped
- 4 cloves garlic, minced
- 3 cups canned diced green chiles
- 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
- 2 tablespoons dairy sour cream
Toppings (optional):
- Dairy sour cream, tortilla chips, shredded Cheddar cheese, chopped avocado or guacamole
Cooking:
-
Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
-
Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
-
Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.
Nutrition:
282 CALORIES
0 % *
3g SAT FAT
0 % DV **
30g PROTEIN
0 % DV
3.4 mg IRON
0 % DV
6.9 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 282 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 88 mg Cholesterol; 850 mg Sodium; 21 g Total Carbohydrate; 8.2 g Dietary Fiber; 30 g Protein; 3.4 mg Iron; 7.4 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.9 mg Zinc; 29.5 mcg Selenium; 110.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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