Beef & Bean Chile Verde
Recipe GLPR98207818a1e01a
A quick and hearty chile verde featuring lean ground beef, bell peppers, and onions simmered with warming spices and tangy green salsa, finished with tender beans. Ready in just 30 minutes, this gluten-free one-pot meal serves 8 and is perfect for weeknight dinners or casual gatherings.
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Ingredients
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 or enchilada sauce
¼ cup water
1 15-ounce can pinto or kidney beans, rinsed and drained
Directions
In a large skillet or heavy-bottomed pot over medium-high heat, add the ground beef and cook, breaking it apart with a spoon as it browns, for 5-7 minutes until no pink remains and the internal temperature reaches 160°F. Drain any excess fat if needed.
Add the chopped bell pepper, onion, and garlic to the browned beef and stir well. Cook for 3-4 minutes until the vegetables begin to soften and become fragrant.
Sprinkle the chili powder, ground cumin, and cayenne pepper over the mixture. Stir constantly for about 1 minute to toast the spices and distribute them evenly throughout.
Pour in the green salsa and water, stirring to combine and scrape up any browned bits from the bottom of the pan.
Add the rinsed beans and stir gently to incorporate. Bring the mixture to a simmer over medium heat.
Reduce heat to low and simmer uncovered for 5-8 minutes, stirring occasionally, until the flavors meld and the sauce reaches your desired consistency. Taste and adjust seasoning with additional cayenne pepper if desired.
Serve hot in bowls and garnish as desired with fresh cilantro, lime wedges, diced onion, or other traditional chile verde toppings.
