Beef and Bean Chile Verde
by biz b
serves: 4
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Taken from EatingWell |
Ingredients: |
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1 lb |
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93-% lean ground turkey |
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1 |
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large red bell pepper, chopped |
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1 |
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large onion, chopped |
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6 cloves |
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garlic, chopped |
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1 tbsp |
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chili powder |
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2 tsp |
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ground cumin |
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1/4 tsp |
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cayenne pepper, to taste |
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16 oz |
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green salsa/green enchilada sauce/ taco sauce |
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1/4 cup |
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water |
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15 oz |
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can of pinto or kidney beans, rinsed |
Directions: |
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Preparation:
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, 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. Stir in beans and cook until heated through, about 1 minute.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
Nutrition
Per serving: 307 calories; 8 g fat ( 3 g sat , 3 g mono ); 64 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 27 g protein; 6 g fiber; 516 mg sodium; 641 mg potassium.
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).
Carbohydrate Servings: 1 1/2
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