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