cooking spray 1½ teaspoons good quality olive oil ¾ pound onions, peeled and finely chopped 3 cloves garlic, peeled and minced 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 1½ pounds lean ground beef ¼ cup chili powder 2 teaspoons oregano 2 teaspoons cumin ½ tablespoon paprika ½ red pepper, cored, seeded, chopped ½ green pepper, cored, seeded, chopped ½ yellow pepper, cored, seeded, chopped 1 can (14 ounces) diced tomatoes, juices drained, separated 1 can (3 ounces) tomato paste, salt-free 1½ tablespoons red wine vinegar 2 cans (15–16 ounces each) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans)
Nutritional information per serving (1 cup): Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g • chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g
Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Heat a Cuisinart® 12-inch nonstick skillet over medium-high heat and add ½ teaspoon olive oil; sauté onions and garlic until soft. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Place in ceramic pot. In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and press the on/off button to turn the unit on. Set time to 10 hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.
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