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

Prep Time: 15 minutes
Cook Time: 3 hours

10

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!

~2 lbs Lean Beef Stew Meat
2 tbs Extra Virgin Olive Oil (EVOO)
1 1/2 cups (raw) Pearl Barley
64 oz Reduced Sodium Beef Broth
2 Roma Tomatoes
4 Garlic Cloves
1 tsp Red Pepper Flakes
3/4 tsp Salt
20 turns Fresh Ground Black Peppercorns
~1 cup Diced Carrots
~1 cup Diced Celery
~1 cup Diced White Onion
​~ 1/4 oz Fresh Thyme

Prep Time: 15 minutes
Cook Time: 6 hours

8

Per Serving
Calories - 345
Carbs (g) - 36
Fat (g) - 8
​Protein (g) - 32

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!