Beef and Bean Verde Chili

1 pound organic lean ground beef
1 large organic red bell pepper, chopped
1 large organic onion, chopped
6 cloves organic garlic, chopped
1 tbsp organic chili powder
2 tsp organic ground cumin
1/4 tsp organic cayenne pepper
2 8 oz. packages Frontera green chili enchilada sauce
1/4 cup water
1 15 oz. can organic pinto or kidney beans, rinsed


  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, 8-10 minutes. Add the garlic, chili powder, cumin, and cayenne; cook until fragrant, about 15 seconds. Stir in the sauce and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally until the vegetables are tender, 10-15 minutes. Stir in beans and cook until heated through, about 1 minute.