- Cook Time
- Prep Time
- 1/4 cup EVOO
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon plus 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (16 oz.) pinto beans, rinsed
- 1 can (16 oz.) kidney beans, rinsed
- 1 can (14 oz.) diced tomatoes
- 1 teaspoon dried oregano
In a large, heavy saucepan, heat the EVOO over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 10 minutes.
Add the chili powder and cumin and cook for 1 minute. Stir in the beans, tomatoes and oregano. Cover and cook, stirring occasionally, for 15 minutes; season with salt.