Three Bean and Beef Chili

1  tablespoon		olive oil
1  cup		onion, diced
1  cup		red bell pepper, diced
1/2  cup		carrots, diced
2  teaspoons		ground cumin
1  lb.		extra-lean ground beef (90 percent lean)
28  ounces		crushed tomatoes
2  cups		water
1  tablespoon		chipotle chile in adobo sauce, seeded and minced
2  teaspoons		adobo sauce from the can of chipotles
1/2  teaspoon		dried oregano
1  pinch		Salt and freshly ground black pepper
15-1/2  ounces		black beans
15-1/2  ounces		kidney beans
15-1/2  ounces		pinto beans

Tip: Click on the ingredient links to learn the nutritional information for all the Three Bean and Beef Chili ingredients. The serving size for any ingredient in Three Bean and Beef Chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.