Beef & Bean Chile Verde
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
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
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.
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
Vitamin C (100% daily value)
Vitamin A & Zinc (40% dv)
Folate (20% dv)
Potassium (18% dv).
1 1/2 Carbohydrate Serving
1 starch, 2 vegetable, 3 lean meat