Chili With Fresh Salsa Recipes

SALSA CHILI

Salsa Chili image

You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) tomato juice
Shredded cheddar cheese, chopped green peppers, sour cream and thinly sliced green onions, optional

Steps:

In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

CHILI WITH FRESH SALSA

Chili With Fresh Salsa image

A delicious chili with fresh salsa as the main ingredient. This is an adaptation from Chuck and Dave's Salsa website. I love the freshness the salsa brings to the chili. If you prefer a spicier chili, consider using 2 tubs of hot salsa. If you prefer a more mild flavor, try 2 tubs of mild salsa. Enjoy, my family sure did!

Provided by Mere de Claire

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 small onion
2 -3 garlic cloves
1 tablespoon chili powder
1/2 tablespoon cumin
2 green peppers
2 lbs ground sirloin
1 (14 ounce) diced tomatoes with green chilies
2 (14 ounce) cans chili beans
1 (16 ounce) mild salsa (use fresh salsa)
1 (16 ounce) hot salsa (use fresh salsa)
sour cream, to top it off

Steps:

1. Chop up the onions, garlic and green peppers.
2. Add to large pot and sauté for approximately 5 minutes.
3. Add the ground sirloin, chili powder, cumin and cook until browned.
4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
5. Mix well.
6. Add additional cumin and chili powder if your taste buds so desire.
7. Let simmer for 45-60 minutes mixing as you go.
8. Enjoy with a dollop of sour cream.

Nutrition Facts : Calories 447.2, Fat 18.1, SaturatedFat 7, Cholesterol 76, Sodium 1189.7, Carbohydrate 39.8, Fiber 8.1, Sugar 4.7, Protein 33.4

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons corn oil
4 bone-in chicken breast halves (about 10 ounces each), skin on
2 teaspoons chili powder
Kosher salt
Juice of 2 limes
2 tablespoons honey
1/4 cup chicken stock
2 Tablespoons butter
3 medium tomatoes, roughly chopped
1/2 to 1 jalapeno, stemmed and minced with seeds
1/2 medium red onion, grated
1 teaspoon kosher salt
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro, leaves and stems, divided

Steps:

Preheat the oven to 375 degrees F.
Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

GREEN CHILI SALSA

Green Chili Salsa image

I received this recipe from a friend at work. It is very fresh tasting and different from other salsas I have made. Great for a party.

Provided by Chris from Kansas

Categories Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch green onion, chopped
4 medium tomatoes, chopped (or 2 15-ounce cans diced, drained)
4 ounces chopped black olives
4 ounces green chilies, drained
1 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
tortilla chips

Steps:

Mix all salsa ingredients.
Chill overnight.
Serve with tortilla chips.

Nutrition Facts : Calories 53.1, Fat 3.4, SaturatedFat 0.5, Sodium 130.2, Carbohydrate 5.8, Fiber 1.8, Sugar 2.7, Protein 1.2

CHILI'S SALSA

Chili's Salsa image

Make and share this Chili's Salsa recipe from Food.com.

Provided by JustaQT

Categories Sauces

Time 5m

Yield 4 Cups, 32 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

Steps:

In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.

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