Beef and Bean Chili

Ingredients

• 1 Tablespoon vegetable or olive oil
• 1 large onion, diced
• 2 large celery stalks, diced
• 2 carrots, diced
• 1-2 teaspoons ground cumin
• 1 lb lean ground beef
• 1 (28 ounce) cans crushed tomatoes
• 2 cups tomato sauce
• 2 teaspoons chipotle powder
• 1/2 teaspoon dried oregano
• 2 teaspoons adobo sauce
• salt & freshly ground black pepper
• 1 (15 1/2 ounce) cans black beans, drained and rinsed
• 1 (15 1/2 ounce) cans kidney beans, drained and rinsed
• 1 (15 1/2 ounce) cans pinto beans, drained and rinsed

Garnish

• 1/2 cup cheddar cheese, grated
• 1/2 cup chopped green onions

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, celery and carrots.
3. Cook about 10 minutes, stirring occasionally until the vegetables are soft.
4. Add the cumin and cook for 1 minute.
5. Add the ground beef; raise the heat to medium-high and cook, breaking up the meat into a crumble texture until the meat is no longer pink.
6. Stir in the crushed tomatoes, tomato sauce, chipotle and adobo sauce, oregano and salt and pepper.
7. Cook on medium-low heat, partially covered, stirring from time to time, for 30 minutes.
8. Stir in the beans, bring to a boil, then turn down to simmer and continue cooking, partially covered 20 minutes longer.
9. Season, to taste, with salt and pepper.
10. Serve with grated cheese and chopped green onions.