NUTRITION

SERVINGS

INGREDIENTS

4 oz Grass-fed ground beef (93% lean)

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

2 cloves Garlic

0.5 cup Kidney beans

0.25 cup Black beans

0.5 cup Diced tomatoes

1 tbsp Tomato paste

0.5 cup Low-sodium beef broth

1 tbsp Chili powder

1 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the grass-fed ground beef to the skillet, breaking it up with a wooden spoon until browned and cooked through.

• 3

  Stir in the diced yellow onion and green bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic and cook for 1 minute until fragrant, then transfer the entire beef and vegetable mixture into the slow cooker.

• 5

  Add the kidney beans, black beans, diced tomatoes, and tomato paste to the slow cooker.

• 6

  Pour in the beef broth and sprinkle the chili powder, cumin, smoked paprika, sea salt, and black pepper over the top.

• 7

  Stir all ingredients thoroughly to ensure the spices and tomato paste are well incorporated.

• 8

  Cover and cook on low for 6-8 hours or on high for 3-4 hours to allow the flavors to meld.

• 9

  Serve hot in a bowl, optionally garnished with fresh cilantro or a squeeze of lime.