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
Shredded Monterey Jack cheese
Reduced-fat sour cream
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.
"Eating Light: 400 Calories or Less"