1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
1 (7-ounce) bottle roasted red bell peppers, chopped
1 1/2 tablespoons red wine vinegar
How to Make It
Remove 1 chile from can; mince, and set aside. Reserve remaining chiles and adobo sauce for another use.
Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned; stir to crumble. Drain.
Heat oil in pan; add chili powder and next 4 ingredients (chili powder through salt). Cook 1 minute, stirring constantly. Stir in minced chipotle chile, water, cherry tomatoes, and canned tomatoes. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in meat mixture and beans; simmer 10 minutes. Stir in bell peppers and vinegar; cook 3 minutes or until thoroughly heated.