2 lbs. of lean ground beef (leanest you can find)
1 can of black beans (low or no sodium)
1 can diced tomatoes (low or no sodium)
2-3 red/green/yellow peppers, diced
1/2 vidalia onion, diced (optional)
1 bag shredded carrots
2 tbsp Garlic Powder
1 tbsp red peppers flakes (add more if you like it spicier)
1 tsp cayenne
Salt and Pepper, to taste.
- Use a large skillet to brown the beef with a little olive oil. Once the beef is browned, drain the beef and all excess liquid. This helps get rid of additional fat that can be drained out in the beef.
- In a seperate skillet, combine the rest of the ingredients and cook for approximately 5 minutes on medium heat. You want the vegetables to be tender, not mushy.
- Pour the vegetable and spice skillet into the browned beef and let this cook, covered, for about 5 minutes on low heat. Stir occasionally.