Beef and Bean Chile Verde

Ingredients

• 85 g Ground beef (90% lean)
• 1 tsp Bell pepper, chopped
• 14.5 cup Diced tomatoes, low-sodium
• 1 piece(s) Onion, chopped
• 6 piece(s) Garlic, chopped
• 1 tsp Chili powder
• 2 tsp Ground cumin
• 1 tbsp Green salsa of enchilada sauce
• 15 cup Pinto or kidney beans, low-sodium (rinsed and drained)

Instructions

1. 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.
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.

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