Paleo

Beefy Tomatillo Chili

Lemony Kale Salad
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Ingredients

  • 1½ lb grass-fed ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp chili powder
  • 2 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1 (14-oz) can tomatillos
  • 1 (14.5-oz) can organic diced tomatoes
  • 1 (4-oz) can chopped green chiles

Instructions

  1. Cook ground beef in a large skillet over medium heat until beef is browned and crumbly; drain and transfer to a 5- to 7-quart slow cooker.
  2. Add all remaining ingredients.
  3. Cover and cook on LOW 8 hours.

Side Dish Ingredients

  • 1 bunch lacinato kale
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp coconut oil
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp crushed red pepper

Side Dish Instructions

  1. Remove stems from kale, and finely chop leaves.
  2. Toss together kale and remaining ingredients; let stand 1 hour before serving, tossing occasionally.

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