INGREDIENTS

UNITS USMSCALE1X2X3X

• 2 teaspoons olive oil
• 1 onion, diced
• 2 ribs of celery, diced
• 2 small carrots, diced
• 3–5 cloves garlic, minced
• 1 pound ground beef (turkey may be substituted)
• 2 small or 1 large green bell pepper, diced
• 2 small or 1 large red bell pepper, diced
• 2 (15 ounce) cans fire-roasted diced tomatoes
• 1 (15 ounce) can tomato sauce
• 32 ounces beef broth (chicken or vegetable broth may be substituted)
• 1 cup brown rice (uncooked)
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

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INSTRUCTIONS

1. In a large skillet, heat the olive oil over medium heat.  Add the onions, celery, and carrot and saute until softened, about 4 minutes.
2. Add the garlic and ground beef and saute until the beef is browned. If needed, drain the fat from the skillet.  I find there to be very little, if any, fat to drain from grass-fed beef.
3. Add the beef and vegetable mixture to the crockpot along with the rest of the ingredients.  Stir well and cook on high for 4 hours or on low for 8 hours.  Enjoy!