Beef And Bean Chile Verde

Ingredients

• 2/3 pound 90% lean ground beef
• 1 large bell pepper, chopped
• 1 can (14.5 ounces) diced tomatoes, low-sodium
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 3/4 cups green salsa (or 16 ounce jar of enchilada sauce)
• 1 can (15 ounces) pinto or kidney beans, low-sodium (rinsed and drained)

‍ Instructions

1. Wash hands with soap and water.
2. Place meat, bell pepper, tomatoes, and onion in large sauce pan. Cook over medium heat for 8-10 minutes, stirring frequently until the meat is browned; drain fat.
3. Add garlic, chili powder and cumin; cook until fragrant (15 seconds).
4. Stir in salsa and bring to a boil.
5. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
6. Add beans and cook until heated.

Source: USDA / MyPlate