How To Prepare
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 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.
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Ingredients
- 1 pound 93%-lean ground beef
- 1 large red bell pepper, chopped
- 1 large large onion, chopped
- 6 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1 16-ounce fresh, low sodium green salsa (under 100 mgs. per 1/4 cup)
- 1/4 cup water
- 1 15-ounce can no salt added pinto or kidney beans, rinsed
Ingredients
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