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