Veal and Bean chili, salsa verde: veal with a latino twist!

Salsa verde (“green sauce” in Spanish) is a traditional Mexican sauce. It is made from crushed tomatillos or green tomatoes with onion, garlic, cilantro, chili, salt,  and pepper. It’s an excellent source of antioxidants! It’s a perfect match for this veal and bean chili recipe!

5 servings • PREPARATION: 10 minutes • COOKING: 4 hours

INGREDIENTS
4 veal chops, untrimmed
30 ml (2 tbsp) regular or gluten-free flour
540 ml (19 oz) can of white beans drained and rinsed
250 ml (1 cup) frozen edamame
30-45 ml (2-3 tbsp) salsa verde, to taste
2 bay leaves
3 garlic cloves, minced
5 ml (1 tsp) ground cumin
500 ml chicken or vegetable broth
1 sprig fresh thyme
3 ml (1/2 tsp) salt and pepper each
3 large potatoes, cubed
1 onion, chopped
1 stalk celery, sliced
2 green onions, finely chopped

• PREPARATION
  In a pan, heat a little oil. Lightly flour the chops and brown on both sides. In a slow cooker, add the beans, edamame, salsa verde, bay leaves, garlic, cumin, onion, potatoes, and celery, and place the chops on top.
• Add the chicken broth. Salt and pepper.         
• Cover and cook on high for 4 hours or until the pork is cooked to your liking. Garnish with chopped green onions and serve.

This bean chili recipe can also be made with pork.

Want to make legumes part of your lifestyle? Get this easy comforting lentil soup recipe!

Source: Outsmart Cancer: Eat according to your genes, by Marie-France Lalancette, 2026, self-published.