Chili Verde
Carrots and Guacamole
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 2 lb 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 no salt added diced tomatoes
- 1¾ cups less sodium beef broth
- 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, tomatoes, and broth; 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 |
465
|
87
|
552
|
| Fat (g) | 32 | 6 | 38 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 13 | 10 | 23 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 853 | 242 | 1095 |
| T. Sugs (g) | 8 | 4 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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