Beef & Bean Chili Verde
A great clean-out-the-fridge chili.
$19.35 total
Ingredients & Cost Breakdown
| 1 lb ground beef | $9.65 |
| 1 jar salsa verde | $2.88 |
| 1 can pinto beans | $1.09 |
| 1 onion, diced | $1.48 |
| 2 cloves garlic | $0.65 |
| Cumin | $0.17 |
| 2 cups rice, for serving | $0.80 |
| Shredded cheese, topping | $0.46 |
| Extra shredded cheese, topping | $2.17 |
| Total | $19.35 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb ground beef
- 1 jar salsa verde
- 1 can pinto beans
- 1 onion
- 1 head garlic
- Cumin
- 2 cups rice
- Shredded cheese, topping
- Extra shredded cheese, topping
How to Make It
- Brown beef with onion and garlic, 6–7 minutes.
- Stir in salsa verde, beans, cumin, and 1 cup water.
- Simmer uncovered 20–25 minutes until slightly thickened.
- Serve over rice, topped with cheese.
- Serve with extra shredded cheese on the side.
No-Time-For-That Tip: Swap the protein or beans for whatever's in the fridge without changing the method.
Swap It: Shredded rotisserie chicken instead of beef turns this into chicken chili verde, faster.
🍽️ Pairs well with Cheesy Chicken Enchilada Rice Casserole
