Flex-ipes are flexible recipes designed to use available ingredients and substitutions, helping to reduce leftovers and cater to dietary restrictions. DIETS: LC GF KT SC VG VT Servings: 4 Time: 45 minutes
Ingredients:
1 tablespoon oil
1 bell pepper, diced (any color)
2-4 jalapeno or serrano peppers, minced (optional)
2-4 garlic cloves, minced
1 onion or 2 shallots or 4 scallions, diced
Can also add other veggies if desired: corn, celery, carrots, etc
1 pound ground meat (turkey, pork, beef or combination - or add another can of beans to keep it meatless)
2 16-ounce cans beans, drained (any kind - or add another pound of ground meat to keep it Keto-friendly)
2 tomatoes, chopped (or 2 16-ounce cans of crushed or diced tomatoes)
1 16-ounce can of tomato sauce or puree
2 tablespoons soy sauce or Worcestershire sauce
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Juice from 1/2 a lemon or lime (optional)
Instructions:
In a large saucepan, heat the oil over medium heat.
Add the peppers, garlic and onions and saute until softened (8-10 minutes). Any extra veggies you are using can be added at this time too (with the exception of tomatoes - save those until after the meat is cooked).
Add the ground meat to the pan and break into pieces. Cook until it's mostly browned.
Add remaining ingredients (except lemon/lime juice) and stir until combined.
Reduce heat to med-low, cover and simmer for 20-30 minutes (stirring often).