12 to 15stalksfresh cilantro, leaves stripped then chopped smallsave the leaves for garnish
1eachchipotle chili in adobo sauce, finely chopped
1tspadobo sauce
4tbsptomato paste, (1/2 6 oz. can)
215 oz.cans, pinto beans, drained and rinsedsubstitute another variety of bean if desired
5cupswater
2tspchili powder
28oz.canned, fire roasted tomatoes
2tsp.kosher salt
1cupFritos corn chips or tortilla chips
juice from 1/2 fresh lime
Instructions
In a large dutch oven or stock pot, add the olive oil and bring to a shimmer, then add the onion, garlic and cilantro stalks. Cook stirring occasionally until the onion is translucent, about 5 minutes.
Stir in the tomato paste and chipotle pepper and adobo sauce. Cook stirring 8 to 10 minutes.
Add the fire roasted tomatoes, beans, 5 cups of water, chili powder, and salt. Stir to combine and bring to a boil. Reduce the heat to a simmer and cook uncovered 30 minutes. Then use a potato masher or a fork to crush about 1/4 of the beans for thickening.
When you are ready to serve, squeeze the juice of 1/2 lime over the chili and stir in 1 cup of Fritos or tortilla chips. Serve right away with your choice of garnishes.
Notes
Extra tomato paste and chipotle peppers and adobo sauce can be frozen in plastic bags for future use.
You can substitute other types of canned beans for the pinto beans.