Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed and season with salt and pepper. Remove the beef from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Add the chopped tomatoes, tomato sauce, cumin, paprika, oregano, and cinnamon. Stir well and cook for 5 minutes until the tomatoes break down and the mixture is aromatic. If using, add chipotle peppers for spice.

Return the browned beef to the skillet. Add diced potatoes, carrots, and broth or water. Stir to combine. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until potatoes and carrots are tender.

Stir in the peas during the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper if needed.

Garnish with chopped fresh cilantro and serve hot with lime wedges on the side.