Salsa Verde Ranch Style Beef Chili
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 tablespoons minced garlic
- 1 zucchini, quartered and sliced
- 1 pound lean ground beef
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Two 15 ounce cans white beans, drained
- 10 ounce can Rotel MILD diced tomatoes with chili peppers
- 1 packet dry Ranch Dressing Seasoning
- 1 1/2 cups prepared salsa verde
- 1 cup reduced sodium chicken broth
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1/2 cup fresh minced cilantro
- Produce
- Cilantro, fresh (1/2 cup)
- Cumin, ground (2 tablespoons)
- Garlic (2 tablespoons)
- Onion, large (1)
- White beans (2 15 ounce cans)
- Zucchini (1)
- Meat
- Ground beef, lean (1 pound)
- Canned Goods
- Chicken broth, reduced sodium (1 cup)
- Condiments
- Salsa verde, prepared (1 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Chili powder (1 tablespoon)
- Kosher salt (1/4 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
- Ranch dressing seasoning, dry (1 packet)
- Other
- 10 ounce can Rotel MILD diced tomatoes with chili peppers
Preparation
Read recipe preparation on picky-palate.com
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Recipe Stats
Published January 28, 2013 (3 weeks ago).
16 people saved this recipe.
