Speedy green chili

Yield: 4 Servings

Measure Ingredient
2 teaspoons Canola oil
12 ounces Ground turkey; ground chicken or ground round
1 medium Onion; sliced
2 Cloves garlic; minced
2 cans (15-oz) pinto beans
1½ cup Salsa verde (made with tomatillos; see below)
2 teaspoons "Mexican seasoning blend"

San Jose Mercury-News, Modifications by Gloria Gale 1. Heat oil in a non-stick skillet.

2. Add meat and onion and saute 8-10 minutes until thoroughly cooked and onion is soft. Break up the meat with a wooden spoon.

3. Pour off excess fat when done.

4. Add garlic, beans, salsa verde and seasoning. Cook until thoroughly heated.

5. Serve with rice. Notes: * Oh, yeah, "Mexican seasoning blend." Add a teaspoon of cumin to enhance authenticity. * We used one jar of Mrs.

Renfro's HOT Green Salsa with half a jar of Mollie Stone's Salsa Verde, about 2 cups total. Mrs. Renfro's is made by Renfro Foods, Box 321, Ft.

Worth, TX 76101. Mollie Stone's is a health food store in Redwood City, CA. * We used 4 cloves of garlic and 1-¼ lb of meat. * Start the rice, then start this chili. They'll be ready at about the same time. * Experiment! It's fast enough so that if you screw up a batch there'll be plenty of time to make another one. This recipe is the best fast chili I've run into. It's from the San Jose Mercury-News food section of May 10.

tony.lima@... (Tony Lima)

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From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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