Beef & Bean Chili Verde

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Beef & Bean Chili Verde

Prep: 15 minutes
Cook: 30 minutes • Serves: 8

2 teaspoons vegetable oil
2 green and/or yellow bell peppers, diced
1 large red onion, diced
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1-3/4 pounds 96% lean ground beef
2 tablespoons tomato paste
2 cans (4 ounces each) diced mild green chiles
1 cup salsa verde
1 cup water
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1/8 teaspoon salt
Optional garnishes: sliced green onions, diced tomatoes and/or chopped fresh cilantro leaves

1. In large saucepot, heat oil over medium heat. Add bell peppers and onion, and cook 5 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, chili powder, cumin and oregano, and cook 1 minute.

2. Increase heat to medium-high. Add beef and cook 8 to 10 minutes or until browned, breaking up meat with side of wooden spoon. Stir in tomato paste and cook 1 minute. Stir in chiles, salsa and water, and heat to simmering. Reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally. Stir in beans and salt. Cook 5 minutes. Serve chili topped with green onions, tomatoes and/or cilantro, if desired. Makes about 10 cups.

Approximate nutritional values per serving:
234 Calories, 6g Fat (1g Saturated), 39mg Cholesterol,
439mg Sodium, 24g Carbohydrates, 7g Fiber, 22g Protein