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Chili Verde Salsa Stew

Updated on January 7, 2011

Green Chili's are foods that impart tremendous flavor to any dish and are beneficial as a medicinal vegetable. Eating green chili's will help drain your sinus with their intense heat plus green chili's are low in fat and cholesterol.

Green chili's contain up to 6 times the amount of vitamin C as a small orange. They contain vitamins B, E and A and the vibrant color indicates high amounts of antioxidant beta-carotenes which does support the cardiovascular system.

Contrary to popular belief the heat from the chili's provides a soothing effect on the digestion and may disolve blood clots because of the Capsaicin, a chemical stored in chilis which supplies the heat you feel while eating green chili's.


3 Tbsp Olive Oil
1 1/2 pounds beef stew meat
5 medium potatoes diced
1/2 cup raisins   
3 stalks celery chopped
1/2 cup carrots chopped 
2 cloves garlic
1/2 cup onion chopped 
2 cans Green Beans drained 
1 Jar Chunky Salsa Verde
1 15 oz can beef broth 
1/2 cup red chili sauce
1 tsp Basil
1 tsp chili powder
1 tsp Salt
Place a large pot on medium heat and add Olive Oil. 
Brown the stew meat in the pot.  
Add onions, celery, green beans, carrots, garlic, potatoes.
Add the seasonings.  
Continue to cook over medium heat for 15 minutes, stirring often.
Add beef broth, red chili sauce & Chunky Salsa Verde and stir. 
Reduce heat to low and simmer for 2-3 hours or until the meat is tender.
Add the raisins the last 30 minutes of cooking.

Amount Per Serving 8 servings
Calories 412
Calories From Fat 164
Total Fat 18g
Saturated Fat 6g
Cholesterol 58mg
Sodium 756mg
Potassium 1106mg
Carbohydrates 33g
Fiber 5g
Sugar 9g
Protein 29g


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