• 1 tablespoon olive oil
• 1 package Dierbergs Fresh Cut Yellow Onion
• 3 cloves garlic, minced
• 1 package Dierbergs Fresh Cut Red Bell Pepper
• ½-1 jalapeño, minced
• 2 tablespoons tomato paste
• 1½ pound ground beef
• 1½ tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 8 ounces low sodium beef stock
• 1 can (28 ounce) crushed tomatoes
• 1 can (15 ounce) kidney beans, drained and rinsed

In a large soup pot, heat olive oil over medium heat. Add onions, peppers, and garlic; sauté until tender, about 6 minutes. Add all spices, dried herbs, salt, and tomato paste. Stir mixture to coat vegetables and cook, stirring for 3 minutes.

Add ground beef and cook until no longer pink.

Add beef stock and crushed tomatoes; allow mixture to simmer for 20 minutes. Add beans and bring back to simmer. Serve with desired toppings.