1 tblsp olive oil |
1 pound Red Barn ground venison or sausage |
1 large onion, cut into 1/2" pieces |
1 large red bell pepper, cut into 1/2" pieces |
1 large green bell pepper, cut into 1/2" pieces |
1 tblsp plus 2 tsp chili powder |
2 tsp ground cumin |
1-1/2 28-oz. cans crushed tomatoes in puree |
1 15-oz. can cannellini (white kidney beans), drained, rinsed |
1 15 to 16 oz. can black beans, drained, rinsed |
1 15-1/2-oz. can kidney beans, drained, rinsed |
1 tblsp balsamic vinegar or red wine vinegar |