12 oz beef stew meat, trimmed and cut into 1 1/2 to 2-inch cubes 3 cloves garlic, minced 1 lime, zested and juiced, divided 1/2 red onion, chopped 1/2 jalapeno chile pepper, seeded and finely chopped 2 cups boxed or jarred unsalted crushed tomatoes 1 cup BPA-free canned unsalted black beans, drained and rinsed 1 cup BPA-free canned unsalted pinto beans, drained and rinsed 2 tbsp raw honey 1 tsp chile powder (preferably ancho chile powder) 3/4 tsp sea salt 1/2 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp fresh ground black pepper 1/2 cup reduced-fat sour cream or reduced-fat plain Greek yogurt (NOTE: Not nonfat) 1/2 cup frozen corn, thawed 1/4 cup finely chopped fresh cilantro

In a 6-qt slow cooker, combine beef, garlic, lime juice, onion, jalapeno, tomatoes, black beans, pinto beans, honey, chile powder, salt, cumin, coriander and black pepper. Stir well, then cover and cook on low heat until beef is tender, about 7 hours. Meanwhile, prepare lime crema: In a small bowl, combine sour cream and lime zest. Cover and refrigerate until needed. Uncover slow cooker and stir in corn and cilantro. Divide among serving bowls and top with lime crema.