Bean and Pepper Chile Verde

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This bean and pepper chile verde recipe can be summed up in two words: comfort food! Whipping up a pot of this bean and pepper chile verde and sitting down to dig in always puts me in my happy place.

It’s veggie friendly!

Back when I was primarily eating vegetarian, I had to modify a lot of recipes to suit my diet, and I still prefer to prep this recipe sans meat. So, if you’re wondering – this recipe is both vegetarian and vegan-friendly!

This is a recipe I actually adapted from a meat version I found online (made with ground turkey and less ingredients). I’ve made it so many times over the last, oh, let’s say nine years or so, that I have perfected it to a level that satiates my hangry taste buds every time! This is also an incredibly easy meal. Seriously, it is pretty effortless aside from some vegetable chopping, which makes it good for any weeknight dinner.

Servings

This recipe serves about 4 – 6 to people, depending on how much you like to eat of course (I usually like to make a trip back to the stove for seconds).

Meal Prep

This is also a great meal to prep ahead if you’re only cooking for one or two. It keeps great in the fridge and you could even freeze a batch. I prep my containers with individual servings of rice and chile verde, and keep my fresh toppings in another (except for the avo – which I always like to cut up as I’m eating because of how quickly it browns).

Ingredients

• 2 x 12 oz. jars of salsa verde (my fav is the salsa verde in the chip aisle from Trader Joe’s)
• 1 large yellow onion
• 1 small head of garlic (about 8 cloves)
• 2 to 3 fresh jalapenos
• 2 tbsp olive oil
• 1 to 2 tbsp chili powder (depending on how much chili flavor your taste buds like)
• Salt to taste
• Hot sauce to taste (about 2 tbsp) (my favorite is the Trader Joe’s Habanero)
• Cilantro, avocado, fresh lime & sliced jalapenos for garnish
• Jasmine rice (white) for serving

Directions

1. Cook rice to package specifications
2. Chop bell pepper into larger, bite-sized pieces
3. Small dice the onion, garlic, and jalapenos
4. In a large pot, heat 1 tbsp olive oil on medium heat
5. Add bell peppers and saute until slightly softened.
6. Add the chopped onion, garlic and jalapenos to the pot of softened bell peppers. Cook until onions and jalapenos soften, stirring frequently.
7. Add chili powder and salt. Stir to coat the veggies with the seasoning.
8. Add the two cans of kidney beans. I don’t rinse them so that I can have extra bean juice in the chili.
9. Add the two jars of the salsa verde and the hot sauce
10. Season with additional salt to taste and let simmer for about 10 minutes, stirring occasionally
11. Prep toppings for serving: cut up chunks of avocado, finely chop cilantro, slice fresh jalapenos (if you like it spicy), and slice up some lime wedges

Eat up!

Serve the chile verde over a heaping pile of freshly-made steamed white rice, and top with fresh avocado, cilantro, and jalapenos. I also like to squeeze a little lime juice on top for some extra acidity!

Meat Eaters

If you feel like you’re missing some meat and dairy in this dish, my husband likes to top his with carnitas (Trader Joe’s has cooked carnitas that heat up easily in the oven), cheese, and sour cream. You could also add ground turkey to the pot to keep it on the lighter side.

Enjoy!

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