makes 6+ servings
1/4 pound grass-fed ground beef
1 15-oz can of black beans, rinsed and drained
1 1/2 cups low-sodium vegetable juice
1 cup chopped tomatoes
1 cup frozen whole kernel corn
1 small zucchini, chopped
1/2 yellow or orange sweet pepper (ribs and seeds removed), chopped
1/2 onion, chopped
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon fine sea salt
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
1 clove garlic, minced
dash cayenne pepper
dash paprika
1. Brown the meat in a skillet over medium-high heat, about 5-7 minutes. Cover a plate with a paper towel. Spoon the cooked meat onto the plate to drain off the excess fat.
2. Add the meat along with the rest of the ingredients to a 1 1/2- or 2-quart slow cooker.
3. Cover and cook for 6 to 8 hours on the low setting, or 3 to 4 hours on the high setting.
4. Serve with toppings of your choice, such as oyster crackers, shredded cheese, plain Greek yogurt, or green onions.