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Two-Bean Chili with Avocado




Source of Recipe


lhj.com






Recipe Introduction


Even people who love meat will fully appreciate this Two-Bean Chili with Avocado.





List of Ingredients



• 1 large onion, chopped
  
• 2 tsp. dried oregano, crushed
  
• 2 tsp. canola or olive oil
  
• 2 14.5-oz. cans diced tomatoes, undrained
  
• 1 15-oz. can black or kidney beans, rinsed and drained
  
• 1 15-oz. can pinto beans, rinsed and drained
  
• 1/2 cup salsa (preferably guajillo chile salsa)
  
• 1 medium ripe avocado, peeled, seeded, and diced
  
• 1/4 cup snipped fresh cilantro
  






Instructions



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






Final Comments


Makes 5-1/2 cups (4 to 5 servings)