1 Tablespoon olive or avocado oil
1 large onion, diced
1 shallot diced
4 cloves of garlic, chopped finely
4 organic carrots peeled and diced
1 red bell pepper diced
2 chipotle in adobo sauce, chopped finely and 2 tablespoons of the sauce included
1 15.5 oz. can each black beans and red kidney beans, rinsed well
2 lbs. grass fed beef (or you can use bison or antibiotic free ground chicken or turkey if you prefer)
1 28 oz. can organic crushed tomatoes or tomato sauce
1 16 oz. can fire roasted diced tomatoes
Chili powder, granulated garlic, sea salt, cumin, black pepper (I held back a bit on the chili powder because I don’t know how spicy people will want it – but season it to your taste)
Saute onion shallot and garlic in 1 teaspoon of the oil until softened, about 4 minutes. Season with salt and pepper. Remove to crockpot.
Sautee carrots and bell pepper in remaining 2 tsp. oil, salt and pepper until softened. Remove to crockpot.
Brown meat in pan with a little oil or spray with spray oil to prevent sticking and season with salt and pepper. Remove to crockpot.
Add the beans and tomatoes and season with spices. Cover and cook on low for at least 2 hours or more.
*There’s a different recipe in the Beyond Organic book, but this is my version. If you would like a copy of the book, drop me a note and I will be happy to email it to you!