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  • 2 teaspoons Food Club 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 Full Circle Organic tomato paste
  • 2 cans (4 ounces each) diced mild green chiles
  • 1 cup salsa verde
  • 1 cup water
  • 1 can (15 ounces) Full Circle Organic black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1/8 teaspoon Food Club salt
  • Optional garnishes: sliced green onions, diced tomatoes and/or chopped fresh cilantro leaves


  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. Cook 5 minutes. Serve chili topped with green onions, tomatoes and/or cilantro, if desired. Makes about 10 cups.

  • 234 Calories
  • 6g Fat (1g Saturated)
  • 39mg Cholesterol
  • 439mg Sodium
  • 24g Carbohydrates
  • 7g Fiber
  • 22g Protein

One Response to Beef & Bean Chili Verde

  1. Ken from Medfield says:

    Use Poblano, Anahiem, or New Mexican chilis instead of bell peppers. Fire roast them and peel the burnt skins. Then chop them up and put them in.

    Use pork instead of beef, Boston Butt aka shoulder, which is usually sold cut up as country ribs. Cook two to three hours, then add the beans at the end so they don’t get mushy.