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Beef & Bean Chile Verde

Beef & Bean Chile Verde

Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 20 min 30 min

Directions

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 j green salsa, green enchilada sauce or taco sauce
  • 1/4 cup water
  • 1 15-ounce c pinto or kidney beans, rinsed

Cooking Instruction

Step 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. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. 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. Stir in beans and cook until heated through, about 1 minute.

Nutrition

  • Serving: Per serving
  • Calories: 307
  • Carbohydrates: 29g
  • Fat: 8g
  • Protein: 27g
  • Dietary Fiber: 6g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 3g
  • Cholesterol: 64mg
  • Potassium: 641mg
  • Sodium: 516mg
  • Exchanges: 1 starch, 2 vegetable, 3 lean meat
  • Carbohydrate Servings: 1 1/2
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