1/2 lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
3 medium garlic cloves, minced
3 Tbs chili powder
1 tsp ground cumin
1/2 tsp dried oregano
16 oz canned tomatoes, coarsely chopped, and juice reserved
1 1/2 Tbs canned tomato paste
14 1/2 oz fat-free beef broth
1 tsp bay leaf, crumbled
1 1/2 Tbs red wine vinegar
24 oz cooked pinto beans, drained
1/8 tsp table salt, to taste
1/8 tsp freshly-ground black pepper, to taste
2 cups cooked white rice


Heat a large Dutch oven covered with cooking spray over medium-high heat. Add beef and cook until browned, stirring frequently, about 5 minutes.
Remove beef from pan and pour out excess fat. Reduce heat to medium-low. Add onion and peppers; cook until golden, stirring frequently, about 5 minutes. Add garlic, chili powder, cumin and oregano, and cook 30 seconds more, stirring constantly.
Add tomatoes and juice, tomato paste, beef broth, bay leaf and vinegar. Bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes. Add beans and simmer 5 minutes longer. Season to taste.
Serve chili on top of rice.