2 teaspoons good quality olive oil
1½ pounds onions, peeled and finely chopped
6 cloves garlic, 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 ounce) diced tomatoes, juices drained, separated
2 cans (3 ounce) tomato paste, salt-free
3 tablespoons red wine vinegar
3 cans (15-16 ounce) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans)
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 insert of the 6 quart Cuisinart Slow Cooker with cooking spray.
Heat a Cuisinart 12-inch non-stick skillet over medium-high heat, add 1 teaspoon olive oil, sauté onions and garlic until soft. Season with ½-teaspoon salt and ¼-teaspoon pepper. Place in ceramic insert.
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 Cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.
Cover and cook on Low setting for 6 hours using Timer function; Slow Cooker will automatically switch to Keep Warm setting.
One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.