From the Pantry Butler kitchen

Beef and Bean Chile Verde

6 servings

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. USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food

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

Method

  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.

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