Beef Enchilada Chili

Macros - 41P 41C 15F 7g fiber

Servings: 6

Serving size: 450g
Prep Time in Minutes: 15
Cook Time: 4-6 hours

Ingredients:
2 pounds of 90% lean ground beef (can sub bison, chicken or turkey)
104g (1/2) sweet onion
210g (1) bell pepper
15 oz can red enchilada sauce
14.5 oz can fire roasted diced tomatoes 28 oz can black beans, rinsed/drained
1 package mild taco seasoning (~37g)
10oz frozen or canned corn

Instructions:
1. Add ground beef to the bottom of your pot and brown. I use this 360 Cookware crockpot which goes from stovetop to the slow cooker base. If you don’t have one of these just brown your meat in a pan then transfer it to your crockpot.
2. Dump the rest of the ingredients, except the corn, into the crockpot and stir well.
3. Cook on high for 4 hours or low for 6 hours.
4. About 20-30 minutes before eating, add the corn and stir. 5. Serve with toppings of choice, like cheese, avocado, sour cream or greek yogurt, radish, cilantro, corn tortillas.

Notes:

You can freeze extra portions for up to 3 months. I chose not to add salt to this recipe because I thought the taco seasoning and enchilada sauce added plenty. You can adjust to your taste level and add if you think it needs it.