Ingredients
- 2 t. paprika
- 1 T. chili powder
- 1 t. salt
- ½ t. dried oregano
- 1 t. black pepper
- 1/4 t. cayenne pepper
- 1 lb. lean beef, cubed
- 3 T. olive oil
- 1 red onion, diced
- 2 poblano peppers, seeded and diced
- 6 cloves garlic, minced
- 2 1/2 t. cumin
- 4 c. low-sodium chicken stock
- 2 (14 oz.) cans no-salt-added diced tomatoes
- 2 (15 oz.) cans no-salt-added black beans
- 2 T. + 1 t. lime juice
- 2 avocados, divided
- 1/4 c. plain, non-fat Greek yogurt
- 2 t. minced fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Mix together paprika, chili powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oregano, and cayenne. Toss with beef to coat.
- Heat the oil in a large stockpot. Add the seasoned beef and cook until browned. Remove from the pan and set aside.
- In the same pan, cook the onions, peppers, and garlic until soft. Add the stock, tomatoes, and beef. Bring to a boil, cover, and reduce to a simmer for 40 minutes.
- Stir in the beans and cook for another 10 minutes. Add 2 tablespoons lime juice and season with 1/2 teaspoon each of salt and pepper.
- In a food processor, puree together one avocado, yogurt, cilantro, remaining lime juice, and cumin to make the avocado cream.
- Slice the remaining avocado. Garnish with avocado slices and avocado cream.