Title: Speedy Green Chili
Categories: Chili Soup
Yield: 4 Servings

2	ts	Canola oil
12	oz	Ground turkey, ground
		Chicken or ground round
1	md	Onion, sliced
2		Cloves garlic, minced
2		15 oz. cans pinto beans
1 1/2	c	Salsa verde (made with
		Tomatillos, see below)
2	ts	("Mexican seasoning blend")

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 1-1/4 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.

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