Two Bean Chilli with Onions

By pattie_d

Ingredients

• 2 teaspoons canola or olive oil
• 1 large white onion, chopped
• 2 teaspoons dried oregano leaves, preferably Mexican
• One -half cup salsa, preferably guajillo chile salsa, such as Frontera Foods brand
• 1 can (15 - 16 ounces) black or kidney beans, rinsed and drained
• 1 can (15 - 16 ounces) pinto beans, rinsed and drained
• 2 cans (14.5 ounces each) diced tomatoes or diced tomatoes with green chiles, undrained
• 1 ripe medium avocado, peeled, seeded and diced
• One -quarter cup cilantro

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Heat a large saucepan over medium-high heat. Add oil, then onion and oregano. Cook 3 minutes, stirring occasionally. Add salsa, beans and tomatoes. Cover; bring to a boil over high heat. Reduce heat; simmer 25 minutes. Ladle into bowls; top with avocado and cilantro.