Collegiate Culinaire: Beef (or Vension) & Bean Chile Verde
In preparation for a Cinco de Mayo state of mind, I made this yummy Tex-Mex soup from Eating Well. Although it looks heavy in taste, it’s actually fairly light.
…And by the way, that’s not beef in my bowl. No, I mixed in ground venison, compliments of my father, Paul Hoermann. I love substituting ground venison for beef whenever possible. It gives me some peace of mind knowing that the poor animal I’m eating wasn’t injected with antibiotics.
Here’s the recipe!
4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes
- 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 Tips & Notes
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
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).