20 | 40 | 633 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 30 min | 8 |
1 1/2 tbsp | Cumin seeds |
1/2 cup | Extra virgin olive oil |
2 medium | White onion (diced) |
3 clove(s) | Garlic (minced) |
1 medium pepper(s) | Jalapeno pepper (finely diced) |
2 tbsp | Chili powder |
454 gm | Beef, ground, lean |
2 cup | Portobello mushroom (finely chopped) |
3 medium | Zucchini (grated) |
2 potato | Potato (diced) |
2 1/4 cup | Black beans, raw (soaked & cooked) |
1/2 cup | Red kidney beans, raw (soaked & cooked) |
4 cup | Water |
2 can(s) (14oz) | Diced tomatoes, low sodium, canned |
1/2 bunch | Cilantro (coriander) |
2 bunch | Kale (finely chopped) |
2 cup | Frozen yellow corn kernels |
1 pinch | Salt and pepper (to taste) |
8 tbsp | Greek yogurt, plain, 2% M.F. (for garnish) |
1/4 cup | Cilantro (coriander) (chopped, for garnish) |
To make the beef: Toast cumin seeds in a dry soup pot on medium heat, for 2 minutes until the aroma is strong. Set aside.
Brown the beef in a large pan. Add in diced mushroom and cook for 3-5 minutes. Add the cumin seeds, olive oil, chili powder, onion, and jalapeño. Stir consistently until the onion is golden and translucent. Add the garlic and cook for a minute until fragrant. Store in glass Tupperware in the fridge,
Place the beans in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.
Place the beans in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.
Meat | 0.6 |
Meat Alternative | 1.7 |
Vegetables | 8.0 |