• Heat olive oil in a large pan over medium heat. Add the chopped onion, peppers, and all of the spices (garlic, chili powder, cumin, coriander, oregano, crushed red pepper, cayenne pepper) to the pan. Cook for about 5 minutes or until the vegetables are softened.
• Increase the heat to medium-high heat and add the ground beef to the same pan as the onions and peppers.
• Break up the ground beef with a wooden spoon or silicone meat chopper as it cooks. Cook for about 5 to 10 minutes or until the meat is no longer pink. Drain any fat.

For Slow Cooker Cooking

• Transfer beef & vegetable mixture, drained and rinsed red kidney beans, diced tomatoes with juices, and tomato puree to slow cooker. Cook on high for 4 hours.
• Serve with your favorite toppings, such as: diced avocado, plain Greek yogurt, cheese, diced jalapeños, green onion, or cilantro.

For Stovetop Cooking

• Follow steps 1 through 3. Add drained and rinsed red kidney beans, diced tomatoes with juices, and tomato puree to a large pot. Transfer the beef and vegetable mixture to the pot as well. Bring to a boil then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.