2 tbs Extra Virgin Olive Oil 1.5 lbs Lean Ground Meat of Your Choice (I used Venison) 1 Orange Bell Pepper 4 Cloves Garlic 1 tbs Onion Powder 3 tbs Chili Powder 1 tbs Red Pepper Flakes 2 tbs Cumin 1 tbs Dried Oregano 1/2 tbs Salt 1 tsp Coriander 2 tsp Dried Thyme 15 turns Fresh Ground Black Peppercorns 1 15.5 oz can Kidney Beans 1 15.5 oz can Black Beans 1 15.5 oz can Corn 2 10 oz cans Spicy Fire-Roasted Diced Tomatoes and Green Chiles 1 29 oz can Tomato Sauce
Total Time - 3 1/4 hours
Prep Time: 15 minutes Cook Time: 3 hours
Number of Servings (approx.)
Nutrition Info (approx.)
Per Serving Calories - 292 Carbs (g) - 31.6 Fat (g) - 6.1 Protein (g) - 28.6
1). Heat oil in a large pan over medium-high heat until simmering. 2). Lightly brown venison (about 5 minutes) in pan. 3). Chop up orange bell pepper and garlic cloves. 4). Combine and evenly stir in all ingredients in crock pot. 5). Slow cook on low for 3 hours. 6). Serve up about two cups per person to enjoy slowly and mindfully until 80% full. 7). Portion the remaining out into single-serve food storage containers and place and refrigerator or freezer to enjoy at a later time.
**Pro Tip** - When choosing your ground meat, aim for 90-95% lean. This recipe is not only great with ground wild Venison, but Bison, Grass Fed Beef, and Turkey as well! Or, with no meat at all, for our veggie lovers - just double the amount of Kidney and Black Beans!
1). Cook quinoa according to the directions on the package. 2). While quinoa is cooking, dice up tomato, bell pepper, onion, jalapeño, and cilantro leaves. 3). In a large bowl, whisk EVOO, lime juice, cumin, and salt. 4). Add diced vegetables, beans, and quinoa to mixture and stir until evenly mixed. 5). Cover mixture and let cool in refrigerator for 30 minutes. 6). Plate a large handful of spinach. 7). Add a large spoonful of the black bean, quinoa, and veggie mixture. 8). Top with a a thumb-sized serving of sliced avocado and a sprinkling of feta cheese. 9). Enjoy slowly and mindfully until 80% full.