Beef and Bean Chili Verde

Yet another healthy recipe that receives rave reviews! I'm not much of a ground beef fan, but I've been on a mission lately to eat healthier while watching my grocery budget at the same time. We're moving back to the States in a couple of weeks (to Boston! hurray!!!) so I really won't have much of a chance to cook during April and May, since all of our household goods will be packed up and on a ship across the Atlantic. But I'm getting ahead of myself. I found this recipe on, and I knew immediately it would be something that both Will and I would enjoy. To start with, the spiciness. I can't stand bland food (and no offense to my German readers, but I've experienced WAY too much of that during my five years living in your country). I felt satisfied after one serving, but Will went back for two more, and happily ate it for lunch today. I will definitely be making this one in the future!

Source: Eating Well


  • 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
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
  • 1/4 cup water
  • 1 15-ounce can pinto or kidney beans, rinsed


  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. 
  2. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. 
  3. Stir in beans and cook until heated through, about 1 minute.


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