Name: Two-Bean Chili
Total time: 30 min
Yield: Serves 4
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 Original 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

Why This Recipe Works

Pureeing some of the bean and tomato mixture gives the chili body.

Before You Begin

Serve with tortilla chips, cheddar cheese, and lime wedges.

Instructions

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.

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.