Serves 6
187 cal · 45 min
Beef and Bean Chile Verde
Recipe GLPR84cca31a59a8ad
A hearty, savory chile verde featuring seasoned ground beef combined with fresh tomatillos, tomatoes, beans, and aromatic vegetables. This one-pot dish delivers bold flavors with hints of cumin and chili powder, finished with a touch of vinegar for brightness. Ready in under 45 minutes and perfect for feeding a family.
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Ingredients
90% lean ground beef
1 Large bell pepper, chopped
14½ ounces Can no-salt-added diced tomatoes
1 Large yellow onion, chopped
6 Garlic cloves, minced
1 tablespoon Chili powder
2 teaspoons Ground cumin
2 cups Fresh tomatillos, chopped (or 16 oz jar enchilada sauce)
½ cup White vinegar
15 ounces Can low-sodium pinto or kidney beans, rinsed and drained
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a large saucepan, combine the ground beef, chopped bell pepper, diced tomatoes with their juices, and chopped onion.
Cook over medium heat for 8 to 10 minutes, stirring frequently, until the beef is completely browned with no pink remaining (internal temperature 160°F). Drain off excess fat by tilting the pan and spooning it out.
Add the minced garlic, chili powder, and ground cumin to the pan. Stir constantly for about 15 seconds until the spices become fragrant.
Pour in the fresh chopped tomatillos and white vinegar, stirring well to combine. Increase heat to bring the mixture to a gentle boil.
Reduce the heat to low, cover the saucepan, and simmer for 10 to 15 minutes, stirring occasionally, until the vegetables have softened and flavors have melded together.
Stir in the rinsed and drained beans and cook uncovered for an additional 3 to 5 minutes until the beans are heated through. Adjust seasonings as desired and serve hot.
