Categories: Beans, Chili, Soups

Ingredients

• 2 Tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 Tbsp chili powder
• 1 tsp oregano
• 1 Tbsp cumin
• 1/4 tsp salt
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can pinto beans
• 1 (15 oz) can white beans
• 1 (15 oz) can black beans
• 2 tsp rice vinegar
• 1/4 cup cilantro, chopped
• 2 tsp pureed chipotle chiles in adobo
• 16 corn tortillas

Directions

1. Preheat oven to 350*. Heat oil in a large pot over medium-high heat. Add onion and garlic and saute, stirring frequently, until onion softens, about 5 minutes. Stir in chili powder, oregano, cumin, and salt and cook for 1 minute more.

2. Add tomatoes, beans, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in vinegar, cilantro, and chipotle puree to taste.

3. Meanwhile, wrap tortillas in foil and heat in oven until warm. Spoon chili into bowls and serve with tortillas on the side.

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