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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. avocado oil
- 1 lb. ground beef
- 3 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. salt
- black pepper
- 1/8 tsp. cinnamon
- 1 red onion (diced, save some for topping)
- 1 red bell pepper (diced)
- 1 poblano pepper (diced)
- 2 jalapeño peppers (diced, save one for topping)
- 3 cloves garlic (minced)
- 1 can tomato sauce (14 oz.)
- 2 cans chili beans (medium, 14 oz. each, don’t drain)
- corn tortilla chips (for serving)
- cilantro (for serving)
- 2 Tbsp. avocado oil (to the bottom to coat)
- 4 lb. pork shoulder roast
- 1 onion (sliced)
- 6 cloves garlic
- 1 cup orange juice
- 1 Tbsp. salt
- black pepper
- 1 Tbsp. cumin
- 1 1/2 lb. boneless, skinless chicken breast (cut into 4 portions)
- 1/2 jar salsa verde
- 4 russet potatoes
- 1 lb. Brussels sprouts (cut in half)
- chipotles in adobo (canned)
- 4 Tbsp. ghee (divided)
- 2 Tbsp. avocado oil
- 1/4 cup almond milk
- pepper
- salt
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