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Two-Bean Chili With Avocado

Ingredients

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

Directions

1. In a saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes.
2. Stir in undrained tomatoes, beans, and salsa.
3. Simmer, uncovered, 25 minutes.
4. Top each serving with avocado and snipped cilantro.

Attribution