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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:6 cupsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:6 cups
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pound93%-lean ground beef1large red bell pepper, chopped1large onion, chopped6clovesgarlic, chopped1tablespoonchili powder2teaspoonsground cumin¼teaspooncayenne pepper, or to taste1 16-ounce jar green salsa, green enchilada sauce or taco sauce¼cupwater1 15-ounce can pinto or kidney beans, rinsed
Cook Mode(Keep screen awake)
Ingredients
1pound93%-lean ground beef
1large red bell pepper, chopped
1large onion, chopped
6clovesgarlic, chopped
1tablespoonchili powder
2teaspoonsground cumin
¼teaspooncayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
¼cupwater
1 15-ounce can pinto or kidney beans, rinsed
DirectionsCook 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.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.Originally appeared: EatingWell Magazine, January/February 2008
Directions
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.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
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
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
Originally appeared: EatingWell Magazine, January/February 2008
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Nutrition Facts(per serving)379Calories12gFat29gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
