1. Heat oil in a large pot over medium heat until shimmering. Add onions. Saute (using a wooden spoon) 3 minutes. Add bell pepper, chili powder, cumin, cayenne and salt. Cook until vegetables have softened, about 4 minutes. Stir in garlic and cook 15 seconds.
2. Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with the spoon. Stir in beans, diced tomatoes with their juice and tomato puree. Bring to a simmer, cover and cook 45 minutes.
3. Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 189 (62%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 77.1mg||24 %|
|Sodium 107.4mg||4 %|
|Potassium 474.9mg||12 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 4.5g|
|Protein 22.2g||32 %|
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Calories per serving: 305
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