Beef and Bean Chile Verde
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....
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
187
Calories
14g
Protein
22g
Carbs
5g
Fat
7g
Fiber
6g
Sugar
183mg
Sodium
Saturated Fat 2 g · Cholesterol 29 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
90% lean ground beef
2/3 pound
bell pepper
1 large · chopped
no salt added diced tomatoes
1 can · 14.5 ounces
onion
1 large · chopped
garlic cloves
6 · chopped
chili powder
1 tablespoon
ground cumin
2 teaspoons
fresh tomatillos
2 cups · chopped or 16 ounce jar of enchilada sauce
white vinegar
1/2 cup
low-sodium pinto or kidney beans
1 can · 15 ounce can - 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 tomatillos and vingear 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 Kitchen · Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
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