Zutaten für Beef Bean Chile Verde
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 large bell pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cups fire-roasted salsa
- 1 cup water
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon olive oil
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Zubereitung von Beef Bean Chile Verde
- Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1.5 lbs beef chuck, cut into 1-inch cubes, 1 large bell pepper (any color), chopped, and 1 medium onion, chopped. Crumble the beef with a wooden spoon as it browns, about 8-10 minutes.
- Add 4 cloves garlic, minced, 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1/2 teaspoon cayenne pepper (optional).
- Cook, stirring constantly, until fragrant, about 15 seconds.
- Stir in 2 cups fire-roasted salsa and 1 cup water.
- Bring to a simmer, then reduce heat to medium-low.
- Cover and cook, stirring occasionally, until the beef is tender and the vegetables are soft, about 10-15 minutes.
- Stir in 1 (15-ounce) can of drained and rinsed kidney beans or pinto beans. Cook until heated through, about 1 minute.
- Serve hot with your favorite toppings, such as sour cream, avocado, shredded cheese, or chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
29g
Fat
34g
Carbs
14g
