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cooking spray
2 teaspoons good quality olive oil
1½ pounds onions, peeled and finely chopped
6 garlic cloves, peeled and minced
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
3 pounds lean ground beef
½ cup chili powder
1½ tablespoons oregano
1½ tablespoons cumin
1 tablespoon paprika
1 red pepper, cored, seeded, chopped
1 green pepper, cored, seeded, chopped
1 yellow pepper, cored, seeded, chopped
2 cans (14 ounces each) diced tomatoes, juices drained, separated
2 cans (3 ounces each) tomato paste, salt-free
3 tablespoons red wine vinegar
3 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:
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 1 teaspoon olive oil; sauté onions and garlic until soft. Season with ½ tea- spoon 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 fra- grant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow pep- pers. 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 Low; 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.