1 pound ground meat (such as grass fed beef, pasture raised chicken or turkey, etc.)
3 cans diced tomatoes (14.5 oz)
1 large onion – finely chopped
1 pepper, finely chopped (I prefer red or yellow, but any color is fine)
1 cup carrots, finely chopped
6 cloves garlic, minced
1 can kidney beans (not drained)
1 can cannellini (white) beans (not drained)
3 tablespoons of red wine vinegar
1 tablespoon of fajita seasoning (preservative free)
1 tablespoon of Italian seasoning
1 teaspoon chili powder
1 teaspoon of cumin
Salt and pepper to taste
Hot sauce (optional)
DIRECTIONS:
Use food processor or high speed blender to finely chop the onion, pepper, garlic and carrots
Add ground meat into your crock pot. (If you use a lean cut of meat, there is no need to brown the meat first.)
Add veggies and seasonings on top of the meat.
Fold in the canned beans with juice. This will distribute the seasonings into the mixture.
Cook on low for 6-8 hours or on high for 4-5 hours.
Serve with a few sprinkles of hot sauce over a bed of brown rice, quinoa or spinach greens. Enjoy!
NOTES:
I usually double or triple this recipe so it lasts for several meals. It also can be frozen for a later date. For a vegetarian option, leave out the meat and add another can of beans and a cup of minced celery.
