Instant Pot Directions:

1. Select ‘Saute’ on the Instant Pot and add the oil. 
2. Once the oil is hot, add ground beef, garlic, onion, bell pepper, zucchini, and carrots.
3. Sauté for 5-7 minutes or until the meat is cooked and no longer pink.
4. Add the chili powder, cumin, oregano, tomato sauce, water or broth, diced tomatoes, black beans, and corn. Stir to combine. 
5. Lock the lid into place and flip the valve to the sealing position.
6. Cook on high pressure for 8 minutes. Allow for 5-7 minutes of natural pressure release before flipping the valve to the venting position to release any remaining pressure.
7. Remove the lid. Stir in the sour cream and lime juice and season with salt and pepper to taste.
8. Serve with toppings of choice.

Stovetop Directions:

1. In a large pot or Dutch oven over medium heat, add the oil. 
2. Once the oil is hot, add ground meat, garlic, onions, bell peppers, zucchini, and carrots.
3. Sauté for 7-9 minutes or until the meat is cooked and no longer pink.
4. Add all of the seasonings, the tomato sauce, diced tomatoes, beans, corn, and water. 
5. Bring to a boil over medium-high heat. 
6. Reduce heat to low. 
7. Cover and simmer for 15 minutes or until carrots are tender.
8. Stir in sour cream and lime juice. Add salt and pepper to taste.
9. Serve with toppings of choice.

Slow Cooker Directions:

1. In a large skillet or Dutch oven over medium heat on the stovetop, add the oil. 
2. Once the oil is hot, add ground meat, garlic, onions, bell peppers, zucchini, and carrots.
3. Sauté for 7-9 minutes or until the meat is cooked and no longer pink.
4. Add the cooked ground beef and vegetable mixture to a slow cooker.
5. Add remaining ingredients (except for the sour cream and lime juice) and stir to combine.
6. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
7. Stir in sour cream and lime juice just before serving. Add salt and pepper to taste.
8. Serve with toppings of choice.