Gretchen's Spicy & Smokey Layered Chili

Ingredients
1 tablespoon canola oil
1 large yellow onion, chopped
2 large cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup jarred traditional red salsa, (not fresh)
2-4 chipotle peppers in adobo, finely chopped (start with 2 and add 1 or 2 more if you like it hot & spicy like I do - can be found in the Latin grocery section - buy a tiny can)
2 can dark red kidney beans, rinsed and drained
1 package refrigerated or frozen ground "meat"
1 15 oz can crushed tomatoes, low/no salt preferred
1 15 oz cans cans diced tomatoes, low/no salt preferred
1 1/2 teaspoons (or TT) sea salt
freshly ground black pepper
1/2 bunch cilantro - rinse, dry well and chop
Optional: 1 extra 15 oz can diced tomatoes. I like to have an extra can on hand in case my chili is a bit too spicy.

Garnishes:
TJ's lite shredded 3 cheese blend
cilantro, chopped
scallions (green onions), chopped
tomato, chopped
fresh jalepeno, minced
low fat tortilla chips, I like blue corn
lite sour cream

Directions
Heat oil in a large pot and saute onion on medium-high for approximately 3 minutes. Add garlic and bell peppers and saute for a few more minutes. Add cumin and coriander, saute for another minute, add salsa, chipotle peppers, beans, meat, and tomatoes. Bring to a boil and stir. Turn down heat and simmer on low for 10-15 minutes, checking that peppers are tender. Season with salt and pepper and stir in cilantro.

To serve: Spoon chili into a bowl, and first layer with cheese, veggies, chips, and finishing with a dollop of sour cream.

Makes 6 servings.