Beef and Bean Chile Verde

This hearty stew is an excellent source of iron and dietary fiber, combining lean protein with nutrient-rich vegetables to keep you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 300g lean ground beef (90% lean) · 650 kcal in the whole recipe
• 1 large bell pepper, chopped · 25 kcal in the whole recipe
• 1 can (411g) no-salt-added diced tomatoes · 147 kcal in the whole recipe
• 1 large onion, chopped · 50 kcal in the whole recipe
• 6 garlic cloves, chopped · 10 kcal in the whole recipe
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 cups fresh tomatillos, chopped · 80 kcal in the whole recipe
• 1/2 cup white vinegar · 21 kcal in the whole recipe
• 1 can (250g drained) low-sodium pinto or kidney beans, rinsed and drained · 140 kcal in the whole recipe

Method

1. In a large saucepan over medium heat, combine the ground beef, chopped bell pepper, diced tomatoes, and onion. Cook for 8 to 10 minutes, stirring frequently, until the meat is fully browned, then carefully drain any excess fat.

   

2. Add the chopped garlic, chili powder, and ground cumin to the pan. Stir and cook for about 15 seconds until the spices become fragrant.

   

3. Stir in the chopped tomatillos and white vinegar, then bring the mixture to a boil.

   

4. Reduce the heat to low, cover the saucepan, and let it simmer for 10 to 15 minutes, stirring occasionally to blend the flavors.

   

5. Stir in the rinsed beans and cook for another 3 to 5 minutes until they are thoroughly heated through. Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.