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Beef & Bean Chile Verde

October 23, 2009

Chile Verde is usually a slow-cooked stew of pork, jalapeños and tomatillos. Sounds difficult, but it can easily be re-created at home for an easy weeknight meal by using lean ground beef and store-bought green salsa. This one pot wonder is simple to make and even easier to clean up. Be sure to make a couple extra portions for an easy re-heat meal throughout the week. Especially during these cooler months, chile verde is the perfect comfort soup. Top the soup with some shredded cheddar cheese, fresh cilantro, diced onion and sour cream. Serve with warm corn tortillas or tortilla chips.

Beef & Bean Chili Verde

Serves 4


  • 1 pound 93%-lean ground beef
  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
  • 1 16-ounce jar green salsa
  • 1 15-ounce can kidney beans, rinsed
  • Toppings: cilantro, cheese, avocado, sour cream


  1. 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 and cumin; cook until fragrant, about 15 seconds. Stir in salsa; 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.


3 Comments leave one →
  1. October 23, 2009 4:20 pm

    Yum! I am a huge Chili fan. I invite you to link up to my Friday Food event. IT is a great way to get inspired in the kitchen.

  2. October 23, 2009 6:52 pm

    This sounds wonderful!!! I love that it’s healthy too!!!


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