Skip navigation

Chipotle Sloppy Joes with Crunchy Coleslaw

YIELD: 4 servings


¼ cup plain nonfat yogurt
1 Tbsp. light mayonnaise
2 tsps. cider vinegar
¼ tsp. hot-pepper sauce
⅛ tsp. salt
1½ cups packaged coleslaw mix
½ red bell pepper, cut into ⅛” thick strips
Black pepper to taste

Sloppy Joes:

1 lb. ground beef (95% lean)
¼ cup chopped onion
¾ cup ketchup
½ cup frozen corn
½ cup canned black beans, rinsed, drained
½ cup tomato sauce
1 to 2 tsps. minced chipotle peppers in adobo sauce
½ tsp. ground cumin
¼ cup chopped fresh cilantro
¼ tsp. salt
¼ tsp. black pepper
4 whole-wheat hamburger buns, split
  1. For coleslaw: In small bowl combine yogurt, mayonnaise, vinegar, pepper sauce and salt. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper. Chill, covered, until service.

  2. For sloppy joes: In large nonstick skillet over medium heat, brown ground beef with onion 8 to 10 minutes or until beef is no longer pink, breaking beef up into ¾-in. crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.

  3. Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.

Recipe by the National Cattlemen's Beef Association and the American Dietetic Association

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.