Pre-heat the oven to 200C (180C fan forced)
Heat the olive oil in a large oven-proof casserole dish (with a lid) over a medium heat.
Fry the onion for 5 minutes, or until golden brown.
Add the garlic, ground cumin & coriander, oregano and chipotle chilli powder.
Fry for 2 minutes, or until the garlic is cooked and the spices have started to release their aroma.
Add the beef mince, and cook for a further 3 minutes, or until the mince has browned slightly.
Add the eggplant, carrots, zucchini, and capsicum.
Fry the vegetables for 5 minutes, or until softened.
Add the pinto beans and the beef stock, bring to the boil, then cover and place in the oven.
Cook for 1 hour. Test the beans at the end of the cooking time to see whether they are done. If not, continue cooking and test every 15 minutes until the beans are tender.
Once the beans are cooked, stir in the chopped tomatoes and the tomato paste.
Season liberally with salt and pepper.
Cook for a further 30 minutes.
Remove from the oven, and stir through the chopped fresh coriander.
Serve with your preferred accompaniment.