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.

Makes

6 Servings

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. Cook over medium heat for 8-10 minutes, stirring frequently until the meat is browned; drain fat.
3. Add garlic, chili powder and cumin; cook until fragrant (15 seconds).
4. Stir in tomatillos and vingear bring to a boil.
5. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
6. Add beans and cook until heated.

Notes

Learn more about: Bell Peppers Tomatoes Onions Garlic