Recipe - Beef and Bean Chile Verde

PROMO - Cooking at Home - cutting vegetables
Published Wednesday, January 18, 2017

Makes: 6 Servings

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.


2/3 pound ground beef (90% lean)

1 bell pepper, large (chopped)

1 onion, large (chopped)

6 garlic cloves (chopped)

1 tablespoon chili powder

2 teaspoons ground cumin

1 can diced tomatoes, low-sodium (14.5 ounces)

1 3/4 cups green salsa (or enchilada sauce, 1-16 ounce jar)

1 can pinto or kidney beans (rinsed and drained, 15 ounces)


1. Place meat, bell pepper, tomatoes, and onion in large sauce pan, . Heat on medium 8-10 minutes, stirring frequently until the meat is browned; drain fat.

2. Add garlic, chili powder and cumin, cook until fragrant (15 seconds).

3. Stir in salsa and bring to a boil.

4. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.

5. Add beans and cook until heated.


Source: ONIE Project - Oklahoma Nutrition Information and Education. Simple Healthy Recipes.

Nutrition Information

Nutrients Amount


Total Fat6 g

Saturated Fat2 g

Cholesterol32 mg

Sodium394 mg

Total Carbohydrate28 g

Dietary Fiber7 g

Total Sugars7

Added Sugars included0

Protein17 g

Vitamin D0 IU

Calcium82 mg

Iron4 mg

Potassium847 mg

N/A - data is not available may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.