Servings: 4 people
Calories: 457kcal
Ingredients
- 1 medium yellow onion diced
- 1 medium eggplant (chopped into small cubes)
- 1 zucchini chopped
- 4 tomatillos chopped
- 1 ½ cups corn (fresh, frozen, or canned can be used)
- 12 oz can fire roasted tomatoes
- 1 ½ cups chicken stock (low sodium)
- 1 lb ground beef (browned and drained)
- 1 lime
- 2 teaspoon ground cinnamon
- 2 teaspoon ground smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoon dried herbs (any combo of oregano, basil, thyme, tarragon, parsley will do)
- salt and pepper to taste
Instructions
- Saute onions in a dutch oven or medium sized pot for about 3-4 minutes over medium heat. Add eggplant, zucchini, and tomatillos and saute for another 2-3 minutes as ingredients begin to caramelize.
- I like to season as I cook so add half the spices/herbs during sauteing (this will help bring out more of the flavor from the spices).
- Add browned ground beef
- Add tomatoes, corn, and stock then stir until all ingredients are thoroughly mixed.
- Add the remaining spices/herbs, stir, and lower temperature to a simmer. Let simmer for about 20 minutes.
Nutrition
Calories: 457kcal | Carbohydrates: 33g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 343mg | Potassium: 1064mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1377IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 6mg
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