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Beef & Bean Chile Verde

Total Time: 30 min


  • 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

  • ¼ teaspoon cayenne pepper, or to taste

  • 1 (16 ounce) jar 1 16-ounce jar green salsa, green enchilada sauce or taco sauce

  • ¼ cup water

  • 1 (15 ounce) can 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.

Serves 4

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Original Recipe from: Eating Well

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