Easy Chili Verde

Hello everyone, time for another weekly recipe update from Send Me the Recipe!  As always, any comments, follows, likes, twitter followers, etc. are greatly appreciated!  This week we’re going to focus on another budget friendly and healthy recipe… an easy take on a classic Mexican dish, chili verde or green chili!

The goods.

  • 1 pound lean ground beef
  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 6 cloves of garlic, chopped
  • Chili powder
  • Ground cumin
  • Cayenne pepper
  • 16-oz jar of green enchilada sauce (I use La Costena and think it’s great!)
  • 1/4 cup of water
  • 15 ounce can of pinto or kidney beans, rinsed
The first thing we’re going to do is the chop, chop, chop!  Sometimes when you’re cooking, you may feel like a ninja (think mercenary skilled in the art of ninjitsu, not really bad ass blender) but it’s well worth it!

Peppers, onions, and garlic; oh my!

Prep work done… easy enough; time to cook!  Get a large skillet onto medium heat on the stove.  Add in your pound of lean ground beef along with your onion and pepper you just sliced and diced with your handy katana sword and/or kitchen knife.  Do not add the garlic just.

We are family; my onions and my peppers and me!

The wooden spoon you see off to the side there is very important.  There is not a handier nor dandier device created for the crumbling of cooking meats.  Whether it’s spaghetti, chili, or whatever in which you want crumbled meat… the wooden spoon is the way to go!  More experienced kitchen ninjas may use nunchucks, but most of us will opt for the more traditional kitchen utensils.

The desired result.

After about 8-10 minutes your onion and pepper should have softened a bit and your meat should be browned.  Now it’s time to add the garlic along with chili powder (about a tablespoon), the cumin (a couple of teaspoons), and the cayenne.  Cayenne pepper is where you’re going to get most of the heat in this dish beyond the green enchilada sauce.  The rule with cayenne (unlike a dollar these days) is that a little goes a long way… give everything a stir for about 15 seconds and then add in a full jar of the green sauce and the water.

Simmering the night away!

Bring this all to a simmer, reduce to medium-low, cover and cook.  You’ll want to give a good stir every few minutes for about 10-15 minutes until the vegetables are fork tender.  The final step is to stir the beans in and cook until they are heated through which should be no more than a couple of minutes.

You’re left with 4 servings of a low fat high fiber and high protein dish (sodium is also a bit high… being fair) which comes in at about 561 calories per serving.

The finished product!

Once again, thank you for taking the time to read through this.  I hope you enjoy the recipe; be sure to comment below and let us know your thoughts and definitely come back and comment if you decide to give this recipe a try!

Until next time… happy cooking and enjoy eating!


Slow Cooker Chicken Taco Soup

Hello there!  It has been awhile since our last update… the link cable for the digital camera to be able to download from the camera to the computer had gone missing so we needed to order a new one.  We got it, so it’s time for a late-night update.  It’s 1:45 in the morning on July 4th, what better time than the wee hours of America’s Independence Day to post a recipe for a taco inspired soup?

This is another recipe that is extremely easy, cost effective, and at just under 500 calories per serving it’s a healthy recipe which is easy on the diet as well.  This is a solid balance of carbs, proteins, fiber.   Here’s what you’re going to need:

  • An onion
  • A can of chili beans
  • A can of whole kernel corn
  • 8 oz. can of tomato sauce
  • 1 beer of your choosing (feel free to drink the other 5)
  • 20 oz. of Rotel or diced tomatoes and green chiles
  • 1 package of taco seasoning (recommend regular over mild)
  • 12 oz. of boneless skinless chicken breast

Nice and easy!

You’re going to give your onion a rough chop.  Once you’ve done that, open everything (only the corn needs to be drained) and add it into a slow cooker/crock pot.  Don’t forget the secret ingredient… it’s that subtle flavor at the end of the dish that really puts this over the top and differentiates it from other soups of its type.

Shhhh! Don’t tell, it’s our little secret!

Give everything a good stir.  The next step is to take your uncooked chicken breasts and lay them on top of the concoction.  Once they’re there, give them a good poke until they’re just underneath the surface.

Chickens can float…

…and they can swim underwater; or beer.

Now here comes the “hassle” of cooking (aren’t crock pots great?)… set it on low, put the cover on, walk away for 5 hours.  Watch a movie or two, mow the lawn, take a nap, drink the 5 beers left from earlier, etc.  It’s up to you!  After 5 hours, come back and take the chicken breasts out of the soup.  You’re going to want to set them aside and let them cool down for 10-15 minutes so they will firm up a bit.

Once the chicken breasts are firm (insert inappropriate firm breast comment here), you’re going to want to shred them with a fork.

Fork tender chicken!

Now add the chicken back into the crock pot and give everything a stir.  Cover it back up and let it sit for 2 more hours and you should end up with something like the following…

The finished product!

This soup is great as is and at about 490 calories for 1 of the 6 servings you’re getting good bang for your buck!  If you choose, you can garnish with sour cream, shredded cheese, and/or crushed tortilla chips.  I enjoy this soup as is and occasionally will add a little Tapatio sauce to give it an extra bit of kick.

Please comment below and let us know what you think of this recipe, and be sure to come back and tell us if you tried it… what did you think and what did you do differently if anything?

Until next time… Happy 4th to those readers in the States, happy cooking, and enjoy eating!