New Mexico Green Chili Zucchini
Recipe: #26289
June 20, 2017
Categories: Chili, Stewing Beef, Southwest, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Canned Tomatoes, Zucchini, Beef Dinner, more
"This goes well with corn bread. It also freezes well."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (373.5 g)
- Calories 292.7
- Total Fat - 20.1 g
- Saturated Fat - 10.1 g
- Cholesterol - 163.3 mg
- Sodium - 237.9 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 3.9 g
- Sugars - 7.6 g
- Protein - 16.5 g
- Calcium - 491.7 mg
- Iron - 5.1 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sauté beef lightly in large skillet in small amount of oil or with cooking spray.
Step 2
Add onions and garlic and cook about 5 minutes.
Step 3
Add chilies, then add zucchini, toss, and cook until just tender.
Step 4
Chop tomatoes and add.
Step 5
Heat to a simmer. Mixture should be soupy. Add water if needed. Add seasoning towards the end of the cooking time.
Step 6
Serve in soup bowls with 1 1/2 tablespoons of the cheese on top of each.
Tips
No special items needed.
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