Three Bean and Beef Chili

Three Bean and Beef Chili (Adapted from Ellie Krieger)

1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
1/2 cup diced carrots
2 teaspoons cumin
16 ounces ground sirloin
28 ounces fire-roasted crushed tomatoes
2 cups vegetable broth
2 chipotle chiles, canned in adobo sauce, plus 2 teaspoons of the adobo sauce
1/2 teaspoon dried oregano
salt and fresh ground pepper to taste
15.5 ounce can black beans, drained and rinsed
15.5 ounce can can kidney beans, drained and rinsed
15.5 ounce can can pinto beans, drained and rinsed

In a large pot, heat oil over medium heat. Add the chopped onion, bell pepper and carrots - cover and cook until the vegetables are soft, about 10 minutes - be sure to stir occasionally. Stir in the cumin and cook until fragrant, about 1 minute. Add the ground beef - increase the heat to high and cook, breaking up the ground sirloin, until the meat is no longer pink.

Mix in the tomatoes, vegetable broth, chipotles and adobo sauce, oregano and salt and pepper. Continue to cook, partially covered, for 30 minutes - making sure to stir occasionally. Stir in the beans - continue cooking, partially covered, for about 20 more minutes. Taste chili and season with salt and pepper if necessary.

Makes about 6-8 servings.

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