Beef & Bean Chile Verde

Serving Size: 1 1/2 cups

Yield: 4 servings, about 1 1/2 cups each

Servings: 4

Active Time: 20 minutes

Total Time: 30 minutes

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.


  • 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 green salsa, green enchilada sauce or taco sauce
  • ¼ 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.


Make Ahead Tips:

  • Cover and refrigerate for up to 3 days. Reheat just before serving.


Per serving

309 Calories, Total Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 64 mg, Carbohydrates: 29 g, Fiber: 6 g, Total Sugars: 8 g, Added Sugars: 0 g, Protein: 27 g, Sodium: 516 mg, Potassium: 641 mg, Folate: 81 mcg, Calcium: 77 mg

Carbohydrate Servings: 2

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