This simple, 15-minute chili has a green tint thanks to the green salsa that is available in so many supermarkets these days.

“Verde” (pronounced vare-day) means green in Spanish, and it is also the name given to Mexican-style stews that are based on the green tomatillo and green chiles rather than the red tomato and red chiles.

A verde often uses pork as the meat. The following version features ground turkey or chicken, and pale pinto beans are used instead of bright red kidney beans to carry the color theme.

This recipe is not only streamlined in time, but in fat and calories as well.

If you can’t find salsa verde in your supermarket, you can substitute with two 6-ounce cans of green chiles plus a tablespoon or two of chopped pickled jalapenos. Adjust this mixture to your preferred fire level.

Red tomatoes and crunchy cucumbers in salad make an attractive side dish. For dessert, dust the chocolate frozen yogurt with a wisp of cinnamon to complete the south-of-the border theme.

Rapide Verde

2 teaspoons canola oil

12 ounces ground turkey, ground chicken or ground round

1 medium onion, diced

2 cloves garlic, minced

2 (15-16 ounce) cans pinto beans, rinsed and drained

1 1/2 cup salsa verde (green salsa)

2 teaspoons Mexican seasoning blend (taco seasoning mix, or 1 teaspoon plus 1 teaspoon oregano)

Place the canola oil in a non-stick skillet and heat over medium high until hot. Add the ground meat and onion and saute for 8 to 10 minutes or until meat is thoroughly cooked and onion is soft. Pour off any fat.

Add the garlic, pinto beans, salsa and seasoning blend to the skillet and cook until thoroughly heated. Serve over rice.

Yield: four servings.