½cupyellow bell peppers (yellow capsicum) - chopped
¼cupChipotle in adobo
3tablespoonschili powder (chilli powder in British English)
1tablespoongarlic powder
1tablespoonground cumin
1cupBBQ sauce (barbecue sauce)
14ouncesfire-roasted tomatoes
2cupschicken stock (chicken broth or chicken bouillon)
15ouncessoy beans - black
Instructions
Chop the onion and mixed bell peppers into 1/2 pieces. I used red, green, and orange peppers, but you can use whatever colours you want. Place in a microwave-safe bowl.
Add the olive oil, chilli powder, garlic powder and cucumber to the onion and pepper mixture and stir to combine.
Cover with a paper towel and cook in the microwave on high for 2 minutes. Stir and set aside. Start preheating a multi-cooker to the brown/sear setting.
Cut beef into 1 1/2-inch piece and begin browning the pieces in the multi-cooker.
You will need to brown the meat in batches as you do not want to overcrowd the pan. If you add too many at once, the meat will steam and not get brown.
I typically try to get the pieces very brown on at least one side, but I will get them thoroughly browned on all sides if I have more time and patience. The more brown you achieve, the deeper your flavours will be.
While you are browning the pieces of meat, you can open your can of fire-roasted tomatoes and canned black soybeans. Drain and rinse the beans very well.
Once the meat is cooked, put the meat back into the pot and the cooked onion pepper mixture, tomatoes, beans and chicken broth.
Set the multi-cooker to the slow cook setting and cook for at least 4 to 6 hours or until the beef is tender. Alternately, if you want to use the pressure cook option, set to the soup/stew setting and pressure cook for 45 minutes, following the directions for setting and releasing the steam for your particular cooker.
When it’s all ready, serve with toppings of our choice. I chose avocado, fresh minced bell pepper, and sour cream. Enjoy!