GROUND MEAT
Plant-Based Picadillo
ABOUT
Prep time: 5 minutes
Cook time: 20 minutes
STEPS
- Heat a large skillet over medium heat and add 2 tbsp of oil.
- Add diced potato and cook for 8-10 minutes until browned. Remove from the pan.
- Heat the remaining oil over medium heat. Add Better Balance Ground, cook and break up meat with your spatula.
- Cook until mostly browned then add in the onion, bell pepper, and garlic. Cook 4-5 minutes until onions are translucent and the vegetables are aromatic.
- Add in the diced tomatoes, carrots, vegetable broth, seasonings, chipotle and bay leaf; along with the peas and corn.
- Add back the potatoes, then bring the mixture to a simmer and let cook for 18-20 minutes until most of the liquid is cooked off and the potatoes are tender.
- Season with salt or pepper to taste.
INGREDIENTS
- ½ yellow onion, diced
- 1 bell pepper (green, yellow or red), diced
- 1 medium russet potato, diced (about ½ cup)
- 3 garlic cloves, minced
- 1 can fire-roasted canned tomato (14 oz)
- 1 cup vegetable stock
- 1 tsp coriander
- 2 tbsp chipotle in adobo
- 2 tbsp paprika
- ½ tsp cumin
- 1 bay leaf
- ½ cup peas or corn (fresh or frozen)
- 2 carrots, small diced
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to season