Author: Samantha Goren, RD
  • 1 large white onionchopped finely
  • 3cloves garlicminced
  • ½ bunch cilantrochopped (optional)
  • 1tsp chipotle chili plus 1adoboyou will buy 1 small can of chipotle chilis in adobo
  • ¼cup tomato paste
  • 2, 20-oz. cans pinto beansdrained and rinsed, 40 oz. total
  • ¼cup extra virgin olive oil
  • 2tsp chili powder
  • 1, 30-oz. can crusheddiced or whole tomatoes
  • 2 limes
  • 1 avocadosliced
  • 1 small container of sour cream
  • 1cup Cheddar cheeseshredded
  • sea salt & ground black pepper to taste
  • 2cups tortilla chips or Fritos for serving.
  1. Prep ingredients and set up for ease.
  2. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add tomato paste.
  3. Heat about ¼ cup olive oil in pot or Dutch oven over medium heat. Add onion, garlic and chili powder. Add tomato pasta/chipotle mixture and cook for about 2-3 minutes, stirring frequently until red and sticky.
  4. Add tomatoes and bring to a simmer. Cook, stirring frequently until tomatoes are cooked down, about 8-10 minutes.
  5. Add beans, salt and 5 cups of water.
  6. Turn up to high and bring to a boil. Once reaches a boil, turn heat down to medium-low (should be a simmer). Simmer for about 30-40 minutes.
  7. Using a potato masher, mash about 1/3 of beans randomly. This will help thicken the chili.
  8. Squeeze in juice of ½ of a lime.
  9. Cut remaining lime in half and slice avocado.
  10. Serve chili family style with toppings: chips, avocado, sour cream, cheese, cilantro and lime wedges. I recommended putting the pot right onto the table once it is cool enough.
Recipe Notes

Feel free to double Pour the extra sauce from baking dish over chicken when serving. If you use good quality tomatoes, it can make the world of a difference in your recipe. I love Mutti brand crushed tomatoes or Alessia brand whole tomatoes (can even use a combo of both).


Adapted from Bonappetit