Two-Bean Chili

By cserumga

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 tablespoons chili powder
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 teaspoons ground cumin
• 4 (10-ounce) cans Ro-tel Diced Tomatoes & Green Chilies
• 2 (15-ounce) cans red kidney beans, rinsed
• 2 (15-ounce) cans black beans, rinsed
• 1/4 cup minced fresh cilantro
• Salt and pepper

Preparation

Step 1

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until starting to soften, about 2 minutes. Add chili powder, chipotle, and cumin and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and beans and bring to boil. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 15 minutes.

2. Process 2 cups chili in blender until smooth, about 1 minute. Return puree to pot along with cilantro and stir to combine. Season with salt and pepper to taste. Serve.