Beef & Bean Chile Verde

It's been cold here, yeah, even here in sunny Florida. I decided to have a Mexican feast last week and not only made this soup but I also made a deconstructed enchilada casserole. Both dishes were delicious and this is my take on the Chile Verde I found over at Eating Well. We loved this dish and will be making it again and it is ready in about 30 minutes. 

• 1 package Gardein beefless ground
• 1 large red bell pepper, chopped
• 1 large sweet onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa
• 1/2 cup water
• 2 cups no-chicken chicken broth 
• 1 15-ounce can pinto beans, rinsed
• Garnish: cheese, sour cream, chopped scallions

In a large saucepan add 1/2 cup water, bring to a boil over medium heat. Add bell pepper and onion and sweat until veggies are tender.

Add beefless ground, garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.

Stir in salsa and broth; 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.

Garnish with toppings.

 

Enjoy!!