Detalles de la receta

New Mexico Green Chili with Beef

Número de Porciones: 6

Tamaño de la porción: 1 cup

Nothing satisfies the appetite like a piping hot bowl of chili, and this Southwestern rendition is no exception. Robust with zucchini, tomatoes, and chunks of beef, and spiced up with green chilies, it's a sure-fire crowd-pleaser.

Nombre: Cantidad:
lean stew beef, cut into 1-inch cubes 1
chopped onion 1 cup
clove garlic, minced 2 ea
green chiles 7
medium zucchini, quartered and sliced 4 ea
can diced tomatoes in puree, undrained 14
reduced-fat, shredded Monterey Jack/Colby cheese blend 0.50 cup

Prepare a large skillet with nonstick pan spray.


Saute the beef until lightly browned; add the onion and garlic. Cook 5 minutes. Add the chiles and the liquid from the can, add the zucchini; cook 5 minutes. 


Add the tomatoes with liquid; heat to a simmer. The mixture should be soupy. Add up to 1/2 cup water if needed.


Serve in soup bowls, with 1-1/2 tablespoons of shredded cheese on top of each serving.

Información nutricional (por porción)
Calorías 170
Calorías de grasa 51
Grasa total 6g
Grasa saturada 3g
Colesterol 50mg
Sodio 710mg
Potasio n/a
Carbohidratos 11g
Fibra dietética 3g
Azúcares 7g
Proteína 20g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Vegetable2 Lean Meat