I adapted this recipe from Ellie Krieger, a nutritionist who has a healthy cooking show on the Food Network.
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 stalks of celery, diced (1/2 cup)
3 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons garlic powder
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
1 cup tomato sauce
1 cup water
1 chipotle chile in adobo sauce, seeded and minced
1 teaspoons adobo sauce from the can of chipotles
Salt to taste
1 (15.5-ounce) can white or 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
1/2 cup fresh cilantro, chopped
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and celery, 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, tomato sauce, chipotle and adobo sauce, oregano and salt. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cilantro and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Serves about 8. We served this with diced avocado and leftover raita. it definitely needs some kind of cooling crema up against the spicy chile.