Servings: 4 people
Calories: 499kcal
Ingredients
- 1 medium yellow onion diced
- 1 medium eggplant chopped into small cubes
- 1 zucchini chopped
- 4 tomatillos cubed
- 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 tsp ground cinnamon
- 2 tsp ground smoked paprika
- 1 tsp ground cumin
- 2 tsp 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: 499kcal | Carbohydrates: 42g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 347mg | Potassium: 1107mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2046IU | Vitamin C: 29mg | Calcium: 164mg | Iron: 9mg
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