Cheesy Mexican Chili

First: dice up your vegetables and set them aside. Add olive oil to large stovetop pan and heat over medium heat. Add ground beef and brown then drain excess juices.

Empty your bean cans into a large strainer and rinse until all preservatives are off the beans and water runs clean through the strainer. Add beans to ground beef and mix.

Add your vegetables to the mix and continue to cook uncovered. Once vegetables have softened, add your salsa Verde and Hot Sauce to the mixture. Continue to cook while stirring until everything is coated with the salsa and starts to stick together.

Once chili is cooked, add cheese overtop and cover pan for 5 minutes to melt the cheese. Serve as is or add even more cheese afterwards!

To make the chili vegetarian: add an extra can or two of beans, remove ground beef for the recipe and use another small onion and bell pepper to the mix.