Beef and Bean Chile Verde

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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.

Beef and Bean Chile Verde
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes (20 minutes prep)

  • 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

  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 Facts

Serving Size
1 1/2 cups
29 g
8 g
Saturated Fat
3 g
27 g
64 mg
Dietary Fiber
6 g
641 mg
516 mg
4 servings
about 1 1/2 cups each
1 starch
2 vegetable
3 lean meat
Vitamin C
100% daily value
Vitamin A and Zinc
40% dv
20% dv
18% dv

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