Beef & Bean Chile Verde

4.1 (544)
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 your favorite hot sauce.

Yield: 4 servings, about 1 1/2 cups each
Active Time: 20
Total Time: 30

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

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.

Tips & Notes

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

Nutrition

Nutrition Per Serving

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

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

Carbohydrate Serving 1 1/2

Exchanges 1 starch, 2 vegetable, 3 lean meat

From EatingWell January/February 2008