You are here: Home » Recipes » Confetti Chili Confetti Chili Recipe by Our Cookbook Collection Yield 8 servings PrintEmail Ingredients 1 tablespoon olive oil1 small onion, diced (1 cup)1 medium red bell pepper, seeded and diced (1 cup)1 medium carrot, diced (1/2 cup)2 teaspoons ground cumin1 teaspoon ground coriander1 pound lean or extra-lean (90% lean or higher) ground beef1 (28-ounce) can no-salt-added crushed tomatoes, with their juices2 cups water1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce1/2 teaspoon dried oregano1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed1 (15.5-ounce) can kidney beans, preferably low-sodium, drained and rinsed1 1/2 cups frozen corn kernels Salt and freshly ground black pepper to taste Instructions 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 minutes. Add the cumin and coriander 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, 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. Serving size: 1 1/4 cups —Copyright Ellie Krieger 2008 All rights reserved.