Beef & bean chile verde

Dinner tonight, October 2, 2014
Big hit, just so delicious chili, just be careful with the chilli, I used only ½ tbsp as it would be to hot for our taste. Serve with nacho chips.
4 Servings

  • 1 lb. 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
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
  • ¼ cup water
  • 1 15-ounce can pinto or kidney beans, rinsed

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.

Nutritional notes:
Calories per serving 307
Carbs per serving 29 g

Conversion calculator
blog comments powered by Disqus