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). In a skillet over medium heat, saute the stew meat in EVOO for about 5 minutes, until lightly browned. 2). In a blender, blend up beef broth, Roma tomatoes, garlic cloves, red pepper flakes, and salt. 3). Dice carrots, celerey, and white onion (if you did not buy them pre-chopped). 4). In slow cooker, combine the browned beef, blended broth, diced veggies, fresh ground peppercorns, and fresh thyme. 5). Mix ingredients in slow cooker evenly. 6). Cook on low for ~6 hours. 7). Serve up a bowl of the soup and enjoy slowly and mindfully until 80% full. 8). Store the rest away for another day!