Enjoy Raising Healthy Eaters
133kcal
2g
7g
3g
2g
7g
11g
241mg
- 454g / 16oz 80/20 grass-fed Ground Beef
- 1 tsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.5 tsp Ground Chipotle
- 2 tsp Smoked Paprika
- 0.25 tsp Ground Cinnamon
- 240ml / 8fl oz Beef Bone Broth
- 425g / 15oz rinsed and drained Black Beans
- 425g / 15oz rinsed and drained Pinto Beans
- 425g / 15oz Diced Fire-Roasted Tomatoes
- 227g / 8oz peeled and cut into 1/2-inch pieces Sweet Potato
- 1 tsp Raw Cacao
- 2 tsp Coconut Sugar
- 22ml / 0.75fl oz Apple Cider Vinegar
- 1.5 tsp Kosher Salt
- 85g / 3oz firmly packed, roughly chopped Baby Spinach
- 3 tbsp Avocado Oil
- 1 finely diced Yellow Onion
- 0.5 seeded and finely diced Red Bell Pepper
- 227g / 8oz finely diced Cremini Mushrooms
- 4 minced Garlic Cloves
1. Heat a large Dutch oven over medium heat. Add 3 tbsp Avocado Oil, 1 finely diced Yellow Onion, and 0.5 finely diced Red Bell Pepper. Sauté for 5 minutes.
2. Add 227g finely diced Cremini Mushrooms and 4 minced Garlic Cloves, cook for another 5 minutes. Transfer to slow cooker.
3. In the same Dutch oven, brown 454g Ground Beef for 5 minutes, breaking into small pieces.
4. Add 1 tsp Ground Cumin, 1 tsp Onion Powder, 1 tsp Garlic Powder, 0.5 tsp Ground Chipotle, 2 tsp Smoked Paprika, and 0.25 tsp Ground Cinnamon, cook for 1 minute.
5. Add 240ml Beef Bone Broth, scrape up browned bits, and transfer to slow cooker.
6. Stir in 425g Black Beans, 425g Pinto Beans, 425g diced Fire-Roasted Tomatoes, 227g Sweet Potato, 1 tsp Raw Cacao, 2 tsp Coconut Sugar, 22ml Apple Cider Vinegar, and 1.5 tsp Kosher Salt. Set slow cooker to low, cover, and cook for 6 hours.
7. Stir in 85g Baby Spinach and let wilt for 5 minutes. Serve with garnishes.
59% of RDI
92% of RDI
7% of RDI
1% of RDI
1% of RDI
92% of RDI
55% of RDI
Instructions are for a slow cooker, but can also be made in a Dutch oven. Start with an extra cup of liquid and cook for 1 to 2 hours.
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