I loved this chile for a vege-filled version of the comfort food. My changes are in green.
Source: Ellie Krieger The Food you Crave
1 Tablespoon olive oil
1 small onion, diced (1 cup)
1 medium red bell pepper, seeded and diced (1 cup)
1 medium carrot, diced (1/2 cup) (omitted)
1 celery stalk, diced (1/2 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander (omitted)
1 pound lean or extra-lean ground beef (ground turkey)
1 28 ounce can no-salt added crushed tomatoes, with their juices
2 cups water
1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce (2 chiles)
1/2 teaspoon dried oregano
1 teaspoon ground cayenne chile pepper
1/2 teaspoon ground chipotle chile
1/4 teaspoon ground celery seed
1 15.5-ounce can black beans, drained and rinsed
1 15.5-ounce can kidney beans, drained and rinsed
1 1/2 cups frozen corn kernels
Salt and freshly ground black pepper to taste
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, carrot (and celery), 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 cayenne, chipotle powder, and celery seed) and bring to boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.
2. 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.