Beef & Bean Chile Verde

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stephi92569
stephi92569 Posts: 74
in Recipes
Beef & Bean Chile Verde

Makes 4 servings, about 1 1/2 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 307 calories; 8 g fat (3 g sat, 3 g mono); 64 mg cholesterol; 29 g carbohydrate; 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 Servings
Exchanges: 1 starch, 2 vegetable, 3 lean meat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Reheat just before serving.

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  • stephi92569
    stephi92569 Posts: 74
    Options
    Beef & Bean Chile Verde

    Makes 4 servings, about 1 1/2 cups each
    ACTIVE TIME: 20 minutes
    TOTAL TIME: 30 minutes
    EASE OF PREPARATION: Easy

    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

    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 INFORMATION: Per serving: 307 calories; 8 g fat (3 g sat, 3 g mono); 64 mg cholesterol; 29 g carbohydrate; 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 Servings
    Exchanges: 1 starch, 2 vegetable, 3 lean meat

    MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Reheat just before serving.

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