Beef & Bean Chile Verde

Beef & Bean Chile Verde

100 Reviews
From: EatingWell Magazine, January/February 2008

Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
  • ¼ cup water
  • 1 15-ounce can pinto or kidney beans, rinsed


  • Active

  • Ready In

  1. 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 379 calories; 12 g fat(4 g sat); 6 g fiber; 29 g carbohydrates; 36 g protein; 75 mcg folate; 87 mg cholesterol; 8 g sugars; 0 g added sugars; 1,936 IU vitamin A; 57 mg vitamin C; 80 mg calcium; 5 mg iron; 682 mg sodium; 774 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (39% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 3 lean meat

Reviews 100

February 10, 2017
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By: shara
I have been making this recipe regularly for 6 years! It's easy, delicious and healthy. I add a large diced zucchini to add some nutrition and volume - I love zucchini but even if you don't, you can't taste it in this. I often use the mixture for tacos or as a dip with nacho chips.
November 04, 2016
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I'm not very experienced in the kitchen but this was easy to follow and quick to make with an outstanding result. I'm probably my toughest critic when it comes to testing the results of my dishes, and I have to say I love, love love this dish. The salsa is the key, if you purchase a good brand that you've tried before you will have success. The only change I made was the cheese, I had old cheddar on hand so I used that and it was stellar.
November 04, 2016
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By: Gary
Delicious! Hearty and flavorful without being too heavy. Quick enough for a weeknight. This was a nice chili variation in that wasn't so tomato-y. I made a vegan version with Beyond Beef Crumbles. Aside from that, followed the recipe exactly. Put some avocado slices on top.
September 08, 2016
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By: Brent S
Delicious. Best chili recipe I've ever found.
January 25, 2016
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By: WittchenKitchen
Has Some Kick! We made this chili yesterday for the football game. It was yummy. I added tomato paste and threw the whole chili into a crockpot. I used hot green salsa and added a bit more chili power. It had just enough umpth to it. I served it with cheese on top. What a great way to start the week. Pros: It has just enough umpth to it. Cons: Not enough beef!
November 19, 2015
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By: mcounce2012
The best chili recipe This is my favorite chili recipe of all time. This is the taste I try to accomplish when I make chili without a recipe. Pros: delicious
August 05, 2015
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By: mommyluvs2cook
Tasty! I don't think I've ever made a beef chili with enchilada sauce or salsa. I used both btw as I happened to have half a jar of each opened from other recipes. I used a yellow bell instead of a red and topped off the bowls with a mix of onion, jalapeno, cilantro and lime. Everyone devoured it!
August 04, 2015
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By: mommyluvs2cook
Good stuff! This was very quick, very easy and tasty! Because we like a little more liquid in our chili I added a couple cups of water and a few beef bullion cubes, it was perfect for us!
July 10, 2015
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By: EatingWell User
Turkey Chili Verde was my Version Followed the recipe for the most part but substituted the beef for lean ground turkey as that's what I had. I added stewed tomatoes and 3/4 cup of water as I used both pinto and kidney beans... My teenage boys loved it and we stuffed with just one bowl which was surprising as teenage boys can eat. :) Pros: Simple and Healthy Cons: None
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