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Ingredients
- 1 pound 93%-lean ground beef
- 1 large red bell pepper, chopped
- 1-1.5 large onion, chopped
- 6 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 4 Tomatillas chopped
- 1/4 cup water
- 1 15-ounce can pinto or kidney beans, rinsed
Directions
- 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 tomatillos 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 14 | 10% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Potassium 479mg | 14% |
| Total Carbs 25.97g | 7% |
| Dietary Fiber 7.5g | 25% |
| Sugars 3.65g | 2% |
| Protein 6.94g | 11% |
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