Finally, a recipe for the meat eaters in the house (aka AbuS). This is an UmmS amalgamation of several sloppy joes recipes pulled from the top of my head. I hope I’m remembering everything right! I think this is a great food matters-esque recipe. The goal is to increase your intake of vegetables and minimize the prominence of meat in your meal. Here, veggies slightly outnumber the chicken. Substituting red kidney beans for half the chicken would (IMHO) make it even better. And, once zucchinis come into season, I’d probably add one or 2 to the mix.
not too sloppy joes
- 2 lbs of chicken, ground. I’d use 1 lb of boneless, skinless chicken breasts and 1 lb of boneless, skinless chicken thighs.
- 2 green peppers, chopped
- 1/3 lb carrots, shredded
- 2 large onions, diced (if you’re not making this for lunch. If you are, you may want to exclude, lest you have onion breath for the rest of the day at work)
- 2-3 cloves garlic, diced (again, omit if this is going to be a work lunch)
- 1 can diced tomatoes
- 1 small can tomato paste
- 2 tsp hot pepper flakes, or more to taste
- salt and pepper to taste
- 2 tbsp white vinegar
- 1 tbsp honey
- Season ground chicken with salt and black pepper to taste. Brown in pan (no added oil needed), breaking it down into crumbles. As the meat begins to lose it’s pinkishness, add the green peppers, carrots, garlic and onions. Season with a bit more black pepper. Continue to cook until meat is browned.
- Meanwhile, mix tomato paste and 3/4 cup water in a large pan. Add hot pepper flakes, vinegar, honey and salt to taste. Simmer while meat browns
- Add meat and veggie mixture to tomato pot and continue to simmer until the sauce has thickened considerably. Again, if serving for lunch at work, it’s best if the sauce is very thick and not drippy. If it’s to be served at home, it can be a little saucy.
Serve in whole wheat pitas or tortillas, or over brown rice.