Paleo
Beefy Tomatillo Chili
Lemony Kale Salad
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
- 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.
- Add all remaining ingredients.
- 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
- Remove stems from kale, and finely chop leaves.
- Toss together kale and remaining ingredients; let stand 1 hour before serving, tossing occasionally.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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