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Beef & Bean Chili Verde

Prep: 15 minutes • Cook: 30 minutes • Serves: 6

2 teaspoons vegetable oil
2 green and/or yellow bell peppers, diced
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 green chiles
1 cup salsa verde
1/2 cup water plus additional as needed
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1/8 teaspoon salt
Sliced green onions, diced tomatoes and/or chopped fresh cilantro leaves for garnish (optional)

1. 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.

2. 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. If chili seems thick, add up to 1/2 cup additional water. Cook 5 minutes. Serve chili topped with green onions, tomatoes and/or cilantro, if desired.

Approximate nutritional values per serving: 335 Calories, 8g Fat (21% of total calories), 3g Saturated Fat (8% of total calories), 65mg Cholesterol, 886mg Sodium, 33g Carbohydrates, 9g Fiber, 30g Protein

Dietary Exchanges: 2 Starch; 4 Protein; 2 Fat