RECIPE INGREDIENTS
| 1 pound 93%-lean ground beef |
| 1 large red bell pepper, chopped |
| 1 large 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, green enchilada sauce or taco sauce |
| 1/4 cup water |
| 1 15-ounce can pinto or kidney beans, rinsed |
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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 salsa (or sauce) 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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