Categories: Gluten-Free, Soup

Ingredients

• 1/2 pound 93%-lean ground beef
• 1/2 large red bell pepper, chopped
• 1/2 large onion, chopped
• 3 cloves garlic, chopped
• 1/2 tablespoon chili powder
• 1/2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper, or to taste
• 1/2 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/8 cup water
• 1 7-ounce can pinto or kidney beans, rinsed

Directions

1. 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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