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.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• savory
• comfort food
• quick
• healthy
• classic

Ingredients

• 0.67 pound ground beef (90% lean)
• 1 bell pepper (large, chopped)
• 14.5 ounce diced tomatoes (no salt added)
• 1 onion (large, chopped)
• 6 clove garlic (chopped)
• 1 tablespoon chili powder
• 2 teaspoon ground cumin
• 2 cup fresh tomatillos (chopped)
• 0.5 cup white vinegar
• 1 can pinto beans (low-sodium, rinsed and drained)

Instructions

1. Place meat, bell pepper, tomatoes, and onion in large sauce pan.
2. 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 vinegar bring to a boil.
5. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
6. Add beans and cook until heated.

Nutrition (per serving)

• Calories: 187
• Protein: 14.1 g
• Carbohydrates: 21.7 g
• Fat: 5.2 g
• Fiber: 6.8 g
• Sodium: 183 mg
• Saturated Fat: 1.7 g
• Sugar: 6.1 g
• Cholesterol: 29 mg