Beef Chili Verde
Carrots and Guacamole
Wine Recommendation
Apothic Red
Ingredients
- 2 lb plant-based ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 (16-oz) jar salsa verde
- 1 (14.5-oz) can low-sodium vegetable broth
- 1 (14.5-oz) can no-salt-added petite-diced tomatoes
- ½ cup chopped fresh cilantro
Instructions
- Cook beef, onion, bell pepper, garlic, chili powder, and cumin in a large 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.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 1 (8-oz) container guacamole
Side Dish Instructions
- Serve carrots with guacamole for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
430
|
88
|
518
|
| Fat (g) | 26 | 6 | 32 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 21 | 10 | 31 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 1138 | 241 | 1379 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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