Beef and Bean Chili Verde

Chile verde, usually a slow-cooked stew of pork, jalapeƱos, and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a meal: Serve with fresh cilantro, red onion, and Monterey jack. Add cornbread on the side and your favorite hot sauce.

Photo by Jackie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound(s) 93%-lean ground beef

  • 1

    large red bell pepper, chopped

  • 1

    large onion, chopped

  • 6

    clove(s) garlic, chopped

  • 1

    tablespoon(s) chili powder

  • 2

    teaspoon(s) ground cumin

  • 1/4

    teaspoon(s) cayenne pepper, or to taste

  • 1

    jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce

  • 1/4

    cup(s) water

  • 1

    can(s) (15-ounce) pinto or kidney beans, rinsed

Directions

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

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