Three Bean Chipotle Chili

Adapted from the back of a can of S&W brand tomatoes. My family loves this one, and it's so quick and easy to make. One of my faves, too. The original recipe is kicking spicy, and I had to tone it down for my spice-wimps. They STILL say it is too spicy how I make it. Watch out for those chipotle chilis in adobo sauce. They are extremely hot. I use low sodium tomatoes and low sodium beans whenever possible.

• Ready In: 20 mins
• Serves: 9

Ingredients

• 1  lb  extra lean ground beef or 1  lb  ground turkey breast
• 1  cup onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon chili powder (original recipe called for 2)
• 1  teaspoon ground cumin (I usually add more of this...for flavor...it's not spicy)
• 1 (28 ounce) can diced tomatoes
• 1  tablespoon chipotle chile in adobo, chopped (original recipe called for 3. Buy a can)
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can pinto beans, drained
• 1 (15 1/4ounce) can kidney beans, drained
•  cilantro (to garnish) (optional)
•  diced avocado (optional)
•  sour cream (optional)

Directions

1. Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
2. Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
3. Add the beans and cook for another 5 minutes.
4. Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.