3 Bean & Beef Chilli

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the
onion, bell pepper and carrots, cover and cook, stirring occasionally
until the vegetables are soft, about 10 minutes. Add the cumin and
cook, stirring, for 1 minute. Add the ground beef; raise the heat to
high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season to taste, with salt and pepper.

Serving Size: Makes 8 1 1/4 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user AAR0807.