It’s been rainy and cold here in Vegas, and it definitely puts me in the mood for some warm comfort food. And my Green Chile Taco Soup (a fancier word for chili, really) is usually on top of that list. I thought I would share my super simple and mostly health New Mexico Style Chili. It’s perfect for those long work days when you just don’t have time to put together an elaborate dinner. If you omit the corn chips and the cheese, it’s definitely a clean healthy, protein dense meal. And, according to Pete, it is even better the next day.
1 pound of 90/10 organic, grass fed, ground beef (ground turkey is great too. I only use it when Pete is not going to eat it because he is not a fan of ground turkey)
1 large shallot (or white onion)
1 lb of organic bean medley. prepare according to package ( I usually put them in the crockpot when I leave for work) or a can Organic bean medley, black beans or pinto beans. What ever your preference is.
1 can of organic, unsalted corn or 1 bag of frozen organic corn
1 can organic diced tomatoes
8 ounces of diced, hatch green chile. If you can’t get fresh green chiles, the canned ones from the supermarket are great too.
Side note: You can add organic diced bell peppers too for extra nutrients
salt and peper to taste ( I like to salt each layer)
Brown ground beef/turkey or chicken half way, add shallots/onion and sauté until translucent, (drain excess fat if not using 90/10 lean ground beef), Add beans, tomatoes, corn and green chiles (including the juices), salt and pepper, stir to combine all ingredients, cover and simmer on low for 15-20 minutes to let the flavors marry.
Top with shredded cheese and serve with organic, gluten free corn chips and lime wedges.