Chipotle Beef Chili

4 cans (15-19 ounces each) beans (pinto, black, and/or red beans)

1 can (7 ounces) chipotle chiles in adobo sauce

2 cans (28 ounces each) diced fire-roasted tomatoes

2 medium green bell peppers, finely chopped

2 large onions, finely chopped

4 garlic cloves, crushed

5 pounds beef chuck, cut into 1-inch chunks

2 tablespoons ground cumin

1 tablespoons dried oregano

Salt and pepper

Optional garnishes

Shredded Monterey Jack cheese

Reduced-fat sour cream

Chopped cilantro

Lime wedges

In a colander, drain beans. Rinse well and drain again.

Remove 2 chipotle chiles from can and finely chop. Place in large bowl with 2 teaspoons adobo sauce. Reserve another 4 teaspoons adobo sauce for serving (save remaining chiles and adobo sauce for another use).

To the bowl, add tomatoes, bell peppers, onions and garlic; mix well.

In another bowl, combine beef chunks, cumin, oregano, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper and toss to thoroughly coat.

In each of two 7-quart slow cookers, spread a layer of tomato mixture. Divide beef, then beans, between slow cookers and top each with remaining tomato mixture. Cover slow cookers with lids and cook on High 6 hours.

Using slotted spoon, transfer solids to serving bowl. Transfer cooking liquid from slow cookers to 8-cup liquid measuring cup. Remove and discard fat. Discard all but 4 cups cooking liquid. Stir reserved adobo sauce into cooking liquid in cup; pour over chili in bowl and stir to combine.

Serve with Monterey Jack, sour cream, cilantro and lime wedges, if you like.

Serves 20.

“Eating Light: 400 Calories or Less”