Vegan Paleo Picadillo
Total time45 min
Prep time15 min
Cook time30 min
4.6(17)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 ½ lb ground beef
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp ground cinnamon
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 can (14 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- ⅓ cup pitted green olives, roughly chopped
- ¼ cup raisins
- 2 tbsp coconut aminos
- 1 tbsp red wine vinegar
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cauliflower rice, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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