Ingrediens!
1 yellow onion (medium, chopped into small pieces)
1/4 cup green onions (slices)
2 red peppers (seeds removed and chopped into 1/2 inch pieces)
1 tablespoon minced garlic (minced garlic from a jar is fine for this)
1 juice (diced tomatoes with Muir Glen organic tomatoes)
4 cups of chicken stock (I used homemade chicken stock, but you can use canned broth or stock from a carton)
4 cups beef stock (I used homemade beef stock but you can use canned broth or stock from a carton)
ground cumin (1 tbsp)
1 tablespoon chili powder
1 teaspoon chili powder
aleppo pepper (1 tbsp)
chili powder (use a combination of or spicy red pepper that you have if you do not have ancho chile powder or aleppo pepper)
1/2 cup brown lentils (untreated)
1/4 cup brown rice (unprocessed)
1 cup of peanut butter (for the South Beach Diet, choose natural peanut butter without added sugar)
Preparation!
Chop onion, green onion, bell pepper and garlic and place in crockpot. Add canned tomatoes with juice, chicken and beef, ground cumin, Ancho chili powder New Mexico chili powder, Aleppo pepper, lentils and brown rice. Cook on high for approx. 4 hours or on low for approx. 8 hours. (If you are at home you can touch it once or twice, but it is not necessary.)
After 4 hours (at high.) Or 8 hours (at low level), reduce heat stirring in peanut butter. Cook for another hour. (Or make 30 minutes high if you’re busy for dinner.) Serve hot.