Beef & Bean Chile Verde


Ingredients

1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa,
   green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or
    kidney beans, rinsed

PREPARATION TIME:
Active Time: 20 minutes
Total Time: 30 minutes 


1. Cook beef, bell pepper and onion in
    a large saucepan over medium heat,
    crumbling the meat with a wooden spoon,
    until the meat is browned, 8 to 10 minutes.

2. Add garlic, chili powder, cumin and
    cayenne; cook until fragrant, about
    15 seconds.

3. Stir in salsa (or sauce) and water; bring
    to a simmer. Reduce heat to medium-low,
    cover and cook, stirring occasionally, until
    the vegetables are tender, 10 to 15 minutes.

4. Stir in beans and cook until heated
    through, about 1 minute.


Tips & Notes:
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Reheat just before serving.

PER SERVING:
307 calories
8 g fat (3 g sat, 3 g mono)
64 mg cholesterol
29 g carbohydrates
27 g protein
6 g fiber
516 mg sodium
641 mg potassium

Nutrition Bonus:
Vitamin C (100% daily value)
Vitamin A & Zinc (40% dv)
Folate (20% dv)
Potassium (18% dv).

1 1/2 Carbohydrate Serving

Exchanges:
1 starch, 2 vegetable, 3 lean meat






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