Add all the ingredients from group 1 to your slow cooker and set the temperature to "high"

In a large frying pan, cook the ground beef until just browned. Remove from heat and drain any leftover fat. Add the meat to the mixture in the slow cooker and stir well to blend.

Finely chop the celery, and mix it with the minced garlic. Deglaze your frying pan and sauté on medium heat for 5 - 8 minutes. Add the celery and garlic mix to the slow cooker and stir well.

Finely chop the onion. Mix with fresh tomatoes (if using). Add 1 tsp canola oil and fry at low-med heat until onions are soft. Remove from heat and add to the slow cooker.

Finely chop the jalapeño pepper. Coarsely chop the both the green and red peppers. Mix the peppers together and sauté in 1 tsp canola oil for 5 - 10 minutes. Add the cooked peppers to the slow cooker and stir well.

Add the brown beans to the slow cooker and allow to cook for 2 hours on high.

After 2 hours, set the heat on the slow cooker to low and add kidney beans.

Cook for an additional hour and consider it finished.