Heat the oil in a pot over medium-high heat. Add the meat and brown and crumble; season with cumin, coriander, chili powder, salt and pepper. Once browned, add the carrots, celery, onion, peppers, garlic and tomatillos. Cover the pot and cook for 10 minutes, stirring occasionally to soften. Add the stock and beans and simmer uncovered to thicken.
Pre-heat the broiler; place the rack in the center of the oven.
Place the chili in bowls arranged on a baking sheet. Top the bowls of chili with the chips and cheese; place in the oven and broil to melt. Top with the jalapeño slices, scallions, cilantro, tomatoes and lettuce or other toppings of your choice.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit