In a large pot, sauté the peppers, onions, jalapeño and garlic in the Chipotle Olive Oil until the onions are translucent. Remove from the pot and set aside.
In the same pot, brown the meat and drain the fat if desired. Add the sautéed veggies back into the pot along with the Neapolitan Herb Dark Balsamic, Smoky Paprika Chipotle Seasoning, red pepper flakes, salt and pepper. Give it a good mix!
Next, add the can of crushed tomatoes, tomato paste, water and 2 cans of beans. Stir this over a medium heat until fully combined.
Cover and reduce the chili to a low simmer for 35-40 minutes, stirring frequently. Serve with preferred garnish. We like sour cream, shredded cheddar and avocado!