Beef and Bean Chile Verde

1 pound 93%-lean ground beef

1 large red bell pepper, chopped

1 large onion, chopped

6 cloves garlic, chopped

1 tbsp. chili powder

2 tsp. ground cumin

¼ tsp. cayenne pepper, or to taste

1 jar (16-ounce) green salsa, green enchilada sauce, or taco sauce

¼ cup water

1 can (15-ounce) pinto or kidney beans, rinsed

Preparation:

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. Serves: 4.