Beef and Bean Chile Verde
Makes:
6 Servings
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.
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
- Wash hands with soap and water.
- 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.
- Add garlic, chili powder and cumin; cook until fragrant (15 seconds).
- Stir in tomatillos and vingear bring to a boil.
- Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
- Add beans and cook until heated.
Notes
Learn more about:
Simple Healthy Recipes
Oklahoma Nutrition Information and Education
ONIE Project
