Three Bean and Beef Chili- Clean Eating
Adapted loosely from Ellie Krieger
Makes 10 cups (serves 8, serving size 1 1/4 cup)
1 pound ground sirloin, organic & grass-fed
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 (28-ounce) can crushed tomatoes
2 cups water
2 chipotle chili peppers in adobo sauce, minced (remove seeds if you don't want heat)
2 tablespoons adobo sauce from the can of chipotles
1 tablespoon chili powder
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
avocado slices for garnish, optional
In a large pot or Dutch oven over medium-high heat cook the ground sirloin, breaking up the meat with a spoon, until the meat is no longer pink. Drain the fat from the meat, using a colander, run water over the meat and set aside.
Heat the oil in the same pot over moderate heat. Add the onion, bell pepper and carrots, cook, stirring occasionally until the vegetables are soft, about 7 minutes. Add the cumin and cook, stirring for 1 minute. Add the cooked ground beef. Stir in the tomatoes, water, chipotle peppers and adobo sauce, chili powder, oregano, 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. If the chili is too thick add a little more water if it is too runny let it simmer longer until it thickens up. Season, to taste, with salt and pepper. Garnish with some avocado slices. My daughter loves her chili with shredded sharp cheddar cheese and crushed baked tortilla chips.

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