2largeleekschopped (white and light green parts only)
1largegreen bell pepperde-seeded, de-ribbed and chopped
1tablespoonground cumin
1tablespoononion powder
2tablespoonscoconut aminos
1tablespoonhot sauce
Instructions
Place all ingredients in a large crock cooker; blend well.
Cover and cook on LOW for 6 to 8 hours or until beef and vegetables are fork-tender. Serve warm.
Notes
SERVING SUGGESTION: Cabbage and Fennel Slaw: In a large bowl, toss together finely shredded red cabbage and very thinly sliced fennel; drizzle with orange juice, extra virgin olive oil and apple cider vinegar; toss again then serve.NUTRITION: 599 Calories; 36g Fat (53.6% calories from fat); 44g Protein; 26g Carbohydrate; 4g Dietary Fiber; 128mg Cholesterol; 531mg Sodium. Exchanges: 1/2 Grain (Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 4 1/2 Fat.