Makes 8 servings

Beef stew meat 3/4" cubes 1 1/2 lbs. 680 g
Chopped red onion ( 1 large=1-1.5 cups ) 1 cup 250 ml
Chopped green bell peppers (1 lrg pepper = 1 cup) 1 cup 250 ml
Chopped red bell peppers (1 lrg pepper = 1 cup) 1 cup 250 ml
Garlic cloves (1/4 tspn garlic powder) 2
Low-sodium, low-fat beef broth 3 cups 676 ml
Tomato paste (1 can) 13 oz, 369 ml
Chili Powder (reduce by 1/3 to 1/2) 1.5 Tablespoon
Ground Cumin (reduce by 1/3 to 1/2) 1.5 Teaspoon
Dried Oregeno (reduce by 1/3 to 1/2) 1.5 Teaspoon
Ground Coriander (reduce by 1/3 to 1/2) 1 Teaspoon
Ground Black Pepper (reduce by 1/3 to 1/2) 1.5 Teaspoon
Black Beans, drained and rinsed (1 can ) 19 oz. 535 ml
Red Kidney beans, drained and rinsed (1 can) 19 oz. 535 ml
Chopped fresh cilantro (or 1 tablespoon dried) 1/4 cup
Lime Juice 2 Tablespoon
Honey 1 Tablespoon

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over.
Add beef to slow cooker
Add peppers, onions, and garlic
Add broth, salsa, tomato sauce, chili powder, cumin, oregeno, coriander and black pepper
Start slow cook 10 hours, stirring occasionally
After a few hours into the cooking time, add beans, cilantro, lime juice and honey