Beef and Bean Chile Verde

Ingredients:

• 2/3 pound 90% lean ground beef (or substitute ground turkey)
• 1 large bell pepper, chopped
• 1 can (14.5 ounces) diced tomatoes, low-sodium
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 3/4 cups green salsa (or 16 ounce jar of enchilada sauce)
• 1 can (15 ounces) pinto or kidney beans, low-sodium (rinsed and drained) 
  

Instructions:

1. Place meat, bell pepper, tomatoes, and onion in large sauce pan.
2. Cook over medium heat for 8-10 minutes, stirring frequently until the meat is browned; drain fat.
3. Add garlic, chili powder and cumin; cook until fragrant (15 seconds).
4. Stir in salsa and bring to a boil.
5. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
6. Add beans and cook until heated. 
   

Notes:

• Serve Beef and Bean Chile Verde alongside warm corn tortillas, brown rice, or a simple green salad for a complete and satisfying meal.
• For a vegetarian version, substitute the ground beef with crumbled firm tofu or extra beans such as black beans or lentils; the robust flavors of the spices and green salsa will still shine.
• To add freshness and texture, try topping each bowl with avocado slices, chopped cilantro, or a dollop of Greek yogurt as a lighter alternative to sour cream.