Slow Cooker Southwestern Stew

I had a Opera board meeting in the AM. It was my turn to bring brunch/munch things. For the first time ever, I actually bought everything. I went to Publix and bought cherry and blueberry scones, raspberry coffee cake and a pecan circular coffee cake. I also bought a large bowl of mixed cut up fruit. I was surprised to see the fruit left over and most of the sweet goodies gone. Left the remains for the opera staff. I got home in time to put together a slow cooker recipe before we went off to Temple Hills. We have switched our golf club from Bluegrass to Temple Hills. Closer and an easier drive. I cut this recipe out of the Tennessean, the same day I was making that Trisha Yearwood recipe with too much cornbread. Both are beef dishes and both feed about the same amount of people (6). I believe this one is much better for you. I thought it tasted better also.

Ingredients

• 1 t EVOO
• 1 1/2# lean ground beef (I used Buffalo which is really rare.)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 T chili powder
• 1 t ground cumin
• 1 t sweet or smoked paprika (I used sweet)
• 28 oz. can decide tomatoes
• 12 oz. bottle light beer
• 1 C prepared tomato salsa (Paul Newman mild, but you can use hot)
• 15 oz. can black beans, drained and rinsed
• 15 oz. can chickpeas, drained and rinsed
• 1 C frozen corn (do not thaw)
• 1 C frozen chopped spinach (do not thaw)
• Juice of 1/2 lime
• Kosher salt and ground black pepper
• To Serve:
• Crushed baked tortilla chips
• Cubed avocado
• Low-fat greek yogurt
• Chopped fresh cilantro
• Chopped tomatoes
• Shredded reduced-fat cheddar cheese

Instructions

1. In a sauté pan over medium-high heat, heat the oil. Add the beef and cook until browned, 6-8 minutes. (Jim actually started this process while I was driving home from my meeting.
2. Spoon the beef with a slotted spoon into a slow cooker, to remove any fat that accumulated.
3. Layer in the remaining ingredients over the beef, except the lime juice, salt, and pepper.
4. Cook on high for 4 hours or low for 7-8 hours. (I used low as we ate a late lunch at Temple Hills.)
5. Stir in the lime juice, then season with salt and pepper.
6. Serve with optional toppings.