- Barbara Galvin, RD
Beef & Bean Chili Verde
• 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.
• 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.
2 teaspoons vegetable oil
2 green and/or yellow bell peppers,
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
1 cup salsa verde
1 cup water
1 can ( 15 ounces) black beans, drained
1 can ( 15 ounces) pinto beans, drained
1⁄ 8 teaspoon salt
Optional garnishes: sliced green
onions, diced tomatoes and/or
chopped fresh cilantro leaves