Name: Two-Bean Chili with Avocado
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 5-1/2 cups
Ingredients: 1 large onion, chopped; 2 teaspoons dried oregano, crushed; 2 teaspoons canola or olive oil; 2 14.5 ounce cans diced tomatoes, undrained; 1 15 ounce can black or kidney beans, rinsed and drained; 1 15 ounce can pinto beans, rinsed and drained; ½ cup salsa (preferably guajillo chile salsa); 1 medium ripe avocado, peeled, seeded, and diced; ¼ cup snipped fresh cilantro

In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

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Two-Bean Chili with Avocado

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