| Posted January 30, 2014 | By *Unassigned* | Categorized under Recipes |

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Ingredients:

1 tbsp extra virgin olive oil

1 small onion, diced (1 cup)

1 medium red bell pepper, seeded and diced (1 cup)

1 medium carrot, diced (1/2 cup)

2 tsp ground cumin

1 tsp ground coriander 1 lb lean or extra lean (90% lean or higher) ground beef

One 28-oz can no-salt-added crushed tomatoes, with juices

2 cups water

1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 tsp of the sauce

1/2 tsp dried oregano

One 15.5-ounce can black beans, preferably low-sodium, drained and rinsed

1-1/2 cups corn kernels

This is the about us test.

Directions:

Heat the oil in a large pot or Dutch oven over medium heat.

Add the onion, bell pepper, and carrot, cover, and cook, stirring occasionally, until softened, about 10 min.

Add the cumin and coriander and cook, stirring, for 1 minute.

Add the ground beef; Cook until the meat is no longer pink.

Stir in the tomatoes, water, chipotle and adobo sauce, and oregano and bring to a boil.

Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.

Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened.

Stir in the corn and cook until heated through.

Season with salt and pepper and serve.

Servings: 8

Serving size: 1-1/4 cups

*Recipe courtesy of Ellie Krieger / The Food Network