1(15 oz) can dark red kidney beans, drained and rinsed
1(15 oz) can light red kidney beans, drained and rinsed
Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and sauté 3 minutes, then add garlic and sauté 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef. Pour browned beef into slow cooker.
Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, Spicy Sandwich Spread, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 – 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings.