• Heat oil in a large stockpot or Dutch oven over medium. Add 1/2 of the onion (save other half for finished chili) and peppers to pot; cook 5 min. Add chili powder and chipotle chile powder; cook 1 min. Add tomatoes and 1/2 cup water. Stir beans into pot. Bring to a simmer; cook 18 min, stirring occasionally. Season with salt to taste. Serve with remaining chopped red onion and your favorite fixings (such as chopped cilantro, sour cream, diced avocado and shredded cheese).


Nutrition Facts

275 calories; 5 g total fat; 848 mg sodium. 45 g carbohydrates; 14 g protein;