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.