Beef and Bean Chile Verde

This recipe blends flavors and packs a nutritional punch as a source of iron, vitamin C, and fiber. Bell pepper, onion, and tomatoes bring color to the dish.

Yield

6 Servings

Serving size

1/6 of recipe

Rating

3.29 of 5 (157 ratings)

Food groups

• Protein Foods: 1 ounces
• Vegetables: 1 1/4 cups

Ingredients

• 2/3 pound 90% lean ground beef
• 1 large bell pepper (chopped)
• 1 can no salt added diced tomatoes (14.5 ounces)
• 1 large onion (chopped)
• 6 garlic cloves (chopped)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 cups fresh tomatillos (chopped or 16 ounce jar of enchilada sauce)
• 1/2 cup white vinegar
• 1 can low-sodium pinto or kidney beans (15 ounce can - rinsed and drained)

Directions

1. Wash hands with soap and water.
2. Place meat, bell pepper, tomatoes, and onion in large sauce pan.
3. Cook over medium heat for 8-10 minutes, stirring frequently until the meat is browned; drain fat.
4. Add garlic, chili powder and cumin; cook until fragrant (15 seconds).
5. Stir in tomatillos and vingear bring to a boil.
6. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
7. Add beans and cook until heated.

Nutrition per serving

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Source

Recipe by: Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/beef-and-bean-chile-verde. Federal works are public domain in the United States.