Beef Chili Verde
Cabbage-and-Cilantro Slaw
Ingredients
- ¾ lb ground beef
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- ½ Tbsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 cup salsa verde
- 1 (14.5-oz) can gluten-free beef broth
- 1 (14.5-oz) can petite-diced tomatoes, drained
- 3 Tbsp chopped fresh cilantro
Instructions
- Cook beef, onion, bell pepper, garlic, chili powder, cumin, salt, and pepper in a Dutch oven over medium heat, stirring often, until beef is browned and crumbly.
- Add salsa, broth, and tomatoes; bring to a boil, reduce heat, and simmer 15 minutes. Stir in cilantro. Divide chili into 3 portions; serve 2 portions. Refrigerate remaining portion up to 3 days.
Side Dish Ingredients
- 2 cups shredded cabbage
- ¼ cup thinly sliced red onion
- 2 Tbsp fresh cilantro leaves
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Stir together cabbage, onion, and cilantro in a bowl.
- Whisk together oil, vinegar, cumin, salt, and pepper; add to cabbage mixture, and toss. Let stand 10 minutes.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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