Sloppy Joes (SC and Paleo)

By BClover

Serve on Grilled Zucchini boats or on buns if non paleo

Ingredients

• 2 tbsp oil
• 1 lb lean ground beef or turkey
• 2 onions, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1 can diced tomatoes with juice
• t tbsp tomato paste or 2 tbsp minced sun dried tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp coconut sugar
• 1 tbsp dijon mustard
• 1 green pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced

Preparation

Step 1

In a skillet, heat 1 tbsp oil over med-high and add beef and cook until no longer pink about 5 minutes. Transfer to slow cooker container.

reduce heat to medium. Add 1 tbsp oil and onions and celery and cook for 5 minutes, scraping the meat scrapes off the bottom of the pain while cooking the vegies. Add garlic, cumin, oregano, salt and pepper and cook stirring for 1 minute. Add tomatoes with juice, tomato paste, vinegar, coconut sugar and mustard and bring to a boil.

Transfer to slow cooker and cover and cook on low 6 hours or high 3 hours.
Until hot and bubbly. Stir in bell and jalapeno peppers. cover and cook on high for 20 minutes until peppers are tender.