Beef and Bean Chile Verde

40 min · Serves 6

Based on a recipe from Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project, via USDA MyPlate Kitchen

What goes in

• ⅔ lb90% lean ground beef
• 1large bell pepper, chopped
• 1 canlow-sodium diced tomatoes
• 1large onion, chopped
• 6garlic cloves, chopped
• 14.8 mlchili powder
• 9.9 mlground cumin
• 1¾ cupsgreen salsa
• 1 canlow-sodium pinto or kidney beans, rinsed and drained

How to cook it

1. Combine the ground beef, chopped bell pepper, diced tomatoes, and chopped onion in a large saucepan.
2. Cook the mixture over medium heat for 8 to 10 minutes, stirring often until the beef is browned, then drain off the excess fat.
3. Stir in the garlic, chili powder, and cumin, cooking for about 15 seconds until aromatic.
4. Pour in the green salsa and bring the liquid to a boil.
5. Lower the heat, cover the pan, and let it simmer for 10 to 15 minutes, stirring occasionally.
6. Mix in the beans and cook just until everything is heated through.

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