Recipe Details

New Mexico Green Chili with Beef

Number of Servings: 6

Serving Size: 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.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 170
Calories from Fat 51
Total Fat 6g
Saturated Fat 3g
Cholesterol 50mg
Sodium 710mg
Potassium n/a
Carbohydrates 11g
Dietary Fiber 3g
Sugars 7g
Protein 20g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable2 Lean Meat